2 cups rigatoni pasta, par cooked
4 oz. Italian sausage, raw cut in 6mm slices
1 oz. kalamata olives, deseeded in halves
1 tsp garlic minced
2 oz. spicy tomato sauce
Sauté sausage with 1 tsp garlic till cooked, add 2 cups hot rigatoni, toss together add tomato sauce and olives bring back to heat
Plate and garnish with Parmesan and basil chiffonade
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