Categories: Pasta

Ingredients

• 1 pound bulk sweet or hot Italian sausage
• 1/2 cup finely chopped onion
• 3 cloves garlic, finely chopped
• 1/2 teaspoon crushed red pepper
• 1 28-ounce can Italian-style stewed tomatoes
• 1-1/2 cups half-and-half or light cream
• 12 ounces rotini (corkscrew pasta) or emelli (twisted ropes)
• 3 tablespoons finely snipped fresh basil
• Freshly ground Romano cheese

Directions

1. In a heavy large skillet, cook the sausage, onion, garlic, and red pepper over medium heat until sausage is no longer pink, stirring to break up pieces of sausage. Drain off excess fat.

2. Stir in undrained tomatoes; boil gently, uncovered, for 5 to 7 minutes or until most of the liquid has evaporated.

3. Add half-and-half or light cream.

4. Simmer 4 minutes or until mixture thickens slightly.

5. Meanwhile, cook pasta according to package directions. Drain; return to saucepan.

6. Add sauce to pasta; heat through, tossing to coat.

7. Sprinkle with basil. Pass the Romano.

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