Another recipe from the section entitled "Working Lunches." Frankly, I wasn't impressed.
Fusilli noodles, sundried tomatoes, olives (I used canned black olives -- my favorite because of their non-saltiness, and because of their ease of use -- Ramsay did not specify what kind of olives he recommended for this dish), olive oil, parsley, chives, basil, and sausage. Ramsay says to use Merguez sausages. Sorry, but Giant Eagle just doesn't carry anything like that. I did some internet research and found that Merguez sausages are "full bodied" and that chorizo would make a good substitution. Eh. I guess I should have looked harder for the Merguez; maybe I should have spent a Saturday down at the West Side Market and talked to people who know their sausages.
Toss with the cooked fusilli, olive oil and fresh chopped herbs.