1 c. (4 oz.) uncooked rotini (spiral macaroni)
1 tbsp. olive oil or oil
1 c. thinly sliced carrots
4 c. quick pasta sauce
1 c. frozen sweet peas
1/4 c. sliced ripe olives, drained
1 tbsp. freshly grated Parmesan cheese
1 tbsp. chopped fresh parsley (optional)

Cook rotini to desired tenderness as directed on package. Drain; rinse with hot water. Heat oil in large skillet over medium heat. Add carrots; cook and stir 5-7 minutes or until carrots are tender. Stir in Pasta Sauce, frozen peas and olives. Reduce heat to low; simmer 5-8 minutes or until peas are tender. Stir in cooked rotini; simmer an additional 1-2 minutes or until heated thoroughly. Garnish with Parmesan cheese and parsley. Yields: 6 (1 cup) servings.

QUICK PASTA SAUCE:

1 1/2 lbs. sweet Italian sausage or ground beef
1 c. onions, chopped
2 garlic cloves, minced OR 1 tsp. chopped garlic in oil
2 (15 oz.) cans tomato sauce
2 (14 1/2 oz.) cans Italian-style stewed tomatoes
1 tbsp. brown sugar
1 tsp. dried oregano, crushed
1 tsp. dried basil leaves, crushed
1/2 tsp. fennel seed
1/8 tsp. cayenne pepper (optional)

If sausage comes in casing, remove casing; break up sausage. In 4 quart saucepan or Dutch oven, brown sausage, onions and garlic; drain. Stir in remaining ingredients; bring to a boil. Reduce heat to low; simmer 15 minutes, stirring occasionally. Serve over hot cooked pasta.