In a large saucepan, heat 4 quarts salted water to boiling. Add penne and cook until tender. Drain.
Meanwhile, remove casings from and break up sausages. In a 10-inch skillet over medium-high heat, cook sausage until well browned on all sides, stirring to crumble sausage. Remove sausage with a slotted spoon and drain on paper towels.
In a food processor or blender, blend ricotta cheese, tomato, TABASCO® Sauce, and salt until smooth. Combine cooked penne, ricotta sauce, olives, and chopped parsley in a large bowl and toss well.
Makes 4 servings.