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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Sweet peppers, onions and garlic give this red sauce its rich flavor, and a little cream gives it a smooth texture. Our toddlers love this recipe because the vegetables are hidden since they are pureed with the tomato sauce. -Michelle Krzmarzick Torrance, California Ingredients:
2 pounds bulk italian sausage |
2 medium onions, chopped |
2 medium sweet red peppers, chopped |
2 medium green peppers, chopped |
6 to 8 garlic cloves, minced |
2 tablespoons olive oil |
2 cans (29 ounces each) tomato sauce |
2 cans (14-1/2 ounces each) italian stewed tomatoes, drained |
2 tablespoons brown sugar |
4 teaspoons chili powder |
1 teaspoon garlic powder |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 teaspoon pepper |
1/4 to 1/2 teaspoon cayenne pepper |
1-1/2 pounds uncooked bow tie pasta |
1/2 cup heavy whipping cream |
shredded parmesan cheese |
Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a Dutch oven, saute the onions, peppers and garlic in oil until tender. Stir in the tomato sauce, tomatoes, brown sugar and seasonings.
2. Cook pasta according to package directions. Meanwhile, in a blender, process tomato mixture in batches until smooth. Return to the pan. Add sausage; heat through. Gradually stir in cream. Cook and stir over low heat for 5 minutes. Drain pasta; top with sauce. Sprinkle with cheese. Yield: 12 servings.
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