Tomato Alfredo with Sausage
Ingredients:
|
| 1 1/2 |
pounds mild Italian sausage links |
| 2 |
garlic cloves, peeled |
| 1 |
medium onion, thinly sliced |
| 1 |
medium green bell pepper, cut into strips |
| 2 |
cans (14 1/2 ounces each) Italian-seasoned diced tomatoes, undrained |
| 1 |
can (15 ounces) tomato sauce |
| 1 |
teaspoon sugar |
| 16 |
ounces uncooked mostaccioli, rigatoni or penne |
| 1/4 |
cup whipping cream |
| |
Freshly grated Parmesan cheese (optional) |
Directions:
| Remove casings from sausage links; discard casings. Cut sausages crosswise into 1/2-inch pieces. |
| Cook sausage in Large Saute Pan over medium heat 8 minutes. Add garlic pressed with Garlic Press; continue cooking 2 minutes. Drain, if necessary. |
| Stir in onion, bell pepper, tomatoes, tomato sauce and sugar. Bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally. |
| While sauce is cooking, prepare mostaccioli in Professional (8-qt.) Stockpot according to package directions. Drain. |
| Remove pan from heat. Gradually stir whipping cream into sausage mixture. Serve over hot mostaccioli. Sprinkle with Parmesan cheese, if desired. |
Yield: 8 servings
Nutrients per serving: Calories 420, Fat 15 g, Sodium 1180 mg, Fiber 3 g
