Fusilli With Fiery Tomato Sauce And Sausage

• 10 to 12 oz. uncooked fusilli or rotini (original rec. calls for 8oz., but we like to add more)
• 1 Tablespoon olive oil or oil
• 3/4 lb. Smoked 'Sausage', cut into 1/4 inch slices  (we use Lightlife Italian Sausage, but real sausage  can be used if desired)
• 2 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes, undrained
• 2 Tablespoons capers, if desired
• 1 teaspoon chili powder
• 1/2 to 1 teaspoon crushed red pepper flakes

Cook fusilli to desired doneness

Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add sausage; cook 2-3 minutes or until browned.  Add garlic; cook 1 minute.  Stir in tomatoes, capers, chili powder and red pepper flakes.  Reduce heat; simmer 10 minutes or until hot and slightly thickened, stirring occasionally.

Drain pasta; return to saucepan or place in serving bowl.  Add tomato mixture; toss gently to mix

4 (1-1/2 cup) servings