2 cans (14 1/2 oz each) Italian stewed tomatoes, drained and chopped
1 1/2 cups heavy whipping cream
1/2 t salt
1/4 t dried basil
Shredded parmesan cheese
Instructions
Cook pasta according to package directions, drain. Meanwhile in a dutch oven cook the sausage, onion, garlic and pepper flakes over medium heat for 4 - 5 minutes until meat is no longer pink, drain.
Stir in the tomatoes, cream, salt and basil. Reduce heat; simmer uncovered for 6 - 8 minutes or until thickened, stirring occasionally. Toss pasta with sausage mixture, Garnish with parmesan cheese.
(I use the juice from the tomato mixture)
Originally Submitted
8/18/2013
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