1/2 lb. hot Italian sausage
1 1/2 tsp. olive oil
1 onion
3 garlic cloves
1 1/2 23 oz. cans plum tomatoes
1 1/2 tsp. basil
1/2 tsp. thyme
Salt and pepper to taste
1 lb. boneless, skinless chicken thighs (or breasts)
1/3 c. black olives (pitted)
1 tbsp. minced parsley
1/4 tsp. crushed red pepper
1/2 lb. dry pasta (Ziti)

Cut the sausage into slices. Put the oil in a saucepan over medium heat. Brown the sausage. Slice the onion, add to the pan and cook until soft (about 5 minutes). Chop garlic, add, and cook 2 more minutes. Drain the tomatoes, chop and stir in, along with basil, thyme, salt and pepper. Simmer, stirring occasionally, for about 20 minutes. Cut the chicken across the grain, into approximately 1/2 inch wide strips. Quarter olives. Add chicken, olives, parsley and red pepper and simmer gently for 10 minutes. Season to taste with salt and pepper. Just before serving, cook the pasta and drain it. Serve the pasta topped with the sauce. Serves 4.