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<blockquote data-quote="moreluck" data-source="post: 268480" data-attributes="member: 1246">Tomato-Alfredo With SausageIngredients:1 1/2 pound mild Italian sausage links2 cloves garlic, peeled1 medium onion, thinly sliced1 medium green bell pepper, cut into strips2 cans (14 1/2 oz size) Italian-seasoned diced tomatoes, undrained1 can (15 oz size) tomato sauce1 teaspoon sugar16 ounces uncooked mostaccioli, rigatoni or penne1/4 cup whipping creamFreshly 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 8-quart 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.</blockquote>

[QUOTE="moreluck, post: 268480, member: 1246"] Tomato-Alfredo With Sausage [B]Ingredients[/B]: 1 1/2 pound mild Italian sausage links 2 cloves garlic, peeled 1 medium onion, thinly sliced 1 medium green bell pepper, cut into strips 2 cans (14 1/2 oz size) Italian-seasoned diced tomatoes, undrained 1 can (15 oz size) tomato sauce 1 teaspoon sugar 16 ounces uncooked mostaccioli, rigatoni or penne 1/4 cup whipping cream Freshly grated Parmesan cheese (optional) [B]Directions[/B]: 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 8-quart 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. [/QUOTE]

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