3 c. twists, uncooked
1 lb. fresh pork sausage
3/4 c. chopped onion
3/4 c. chopped green pepper
1 clove garlic, finely chopped
2 c. tomatoes, undrained and quartered (16 oz. can)
1 1/2 c. whole kernel corn
1 c. (8 oz. can) tomato sauce
1/4 c. pitted ripe olives, sliced
2 tsp. chili powder
1 tsp. oregano
1 tsp. salt
6 oz. can tomato paste
1 c. shredded cheddar cheese
1 c. corn chips

Cook twists, drain. Meanwhile, simmer sausage in a small amount of water in a large covered skillet for 20 minutes or until done; pour off water. Brown sausage. Add onion, green pepper, and garlic to sausage in skillet. Saute until tender. (Add 1 tablespoon of vegetable oil, if need).

Stir in tomatoes, corn, tomato sauce, olives, chili powder, oregano and salt; bring to boil. Combine sauce with pasta in 3 quart casserole or 13 x 9 inch pan.

Stir together tomato paste and 1 1/2 cups hot water; add to casserole, mixing well. Bake at 350 degrees for 25 to 30 minutes or until bubbly; top with cheese and corn chips. 8 to 10 servings.