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Garlic Press


Tomato Alfredo with Sausage

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)
  1. Remove casings from sausage links; discard casings. Cut sausages crosswise into 1/2-inch pieces.
  2. Cook sausage in Large Saute Pan over medium heat 8 minutes. Add garlic pressed with Garlic Press; continue cooking 2 minutes. Drain, if necessary.
  3. Stir in onion, bell pepper, tomatoes, tomato sauce and sugar. Bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally.
  4. While sauce is cooking, prepare mostaccioli in Professional (8-qt.) Stockpot according to package directions. Drain.
  5. 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