Curtis Stone's Sausage Rigatoni

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Self Magazine

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Ingredients

8 oz rigatoni

1 container (11 oz) cherry tomatoes

1 tablespoon plus 2 tsp extra-virgin olive oil, divided

1/3 lb Italian-style pork sausage, casing removed, torn into 1-inch pieces

4 garlic cloves, chopped

1/2 cup pitted kalamata olives, quartered

1/4 cup loosely packed parsley, chopped (optional)

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