Creamy Sausage-Tomato Rotini

Name: Creamy Sausage-Tomato Rotini
Ingredients: 1 lb sweet bulk sausage or 1 lb hot Italian sausage; 1/2 cup finely chopped onion; 3 garlic cloves, finely chopped; 1/2 teaspoon crushed red pepper flakes; 1 (28 ounce) can Italian-style stewed tomatoes; 1 1/2 cups half-and-half or 1 1/2 cups light cream; 12 ounces rotini pasta (corkscrew pasta) or 12 ounces gemelli pasta (twisted ropes); 3 tablespoons finely snipped fresh basil; freshly ground romano cheese

9 ingredients

4 steps

Ingredients

1 lb sweet bulk sausage or 1 lb hot Italian sausage
1/2 cup finely chopped onion
3 garlic cloves, finely chopped
1/2 teaspoon crushed red pepper flakes
1 (28 ounce) can Italian-style stewed tomatoes
1 1/2 cups half-and-half or 1 1/2 cups light cream
12 ounces rotini pasta (corkscrew pasta) or 12 ounces gemelli pasta (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 cooked through, 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. Add half-and-half or light cream. Simmer 4 minutes or until mixture thickens slightly.
3

Meanwhile, cook pasta according to package directions. Drain; return to saucepan.
4

Add sauce to pasta; heat through, tossing to coat. Serve on warm plates. Sprinkle with basil. Pass the Romano.