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    Sausage Rigatoni

    Serves 6

    1 lb. rigatoni pasta
    8 oz. bulk Italian sausage
    1 garlic clove, peeled
    4 Tbsp. olive oil
    2 c. canned Italian tomatoes
    12 medium black olives
    1/8 tsp. red pepper flakes
    salt and pepper to taste
    2 Tbsp. parsley, chopped
    grated Parmesan cheese for garnish

    1. Cook pasta according to package directions; drain, reserving 1 c. of water.
    2. Remove sausage from casings; crumble meat into lightly oiled pan and cook until no pink shows.

    4. Add parsley, salt, pepper and pasta to sauce; toss lightly to mix.
    5. Garnish with cheese.

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