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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (358g) Recipe makes 6 servings |
||
| Calories 511 | ||
| Calories from Fat 199 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.2g | 34% | |
| Saturated Fat 8.3g | 41% | |
| Monounsaturated Fat 8.3g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 77mg | 25% | |
| Sodium 740mg | 30% | |
| Potassium 686mg | 19% | |
| Total Carbohydrate 56.3g | 18% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 8.3g | ||
| Protein 22.1g | 44% | |
Ingredients
- 1 lb sweet bulk sausage or 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 light cream
- 12 ounces rotini pasta (corkscrew pasta) or 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.
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Browse similar recipes by category
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Meat > Pork > Sausage
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Gadgetsmidnight
On Jul 27, 2008
I wish I could give this more stars. My family loved it. Only had two minor changes. I didn't have Italian style stewed tomatoes, so I used italian style petite diced tomatoes. I also didn't have crushed red pepper flakes, just the ground. I used 1/4 tsp. Thank you Gaelige for sharing this recipe.
From: FLYing4Me
On Sep 2, 2006
Thanks Gaelige! My husband loved this one! Great with a salad and french bread. Tastes like something you would get in a restaurant.
From: Audrey M
On Jun 29, 2006
What a minute while I wipe my mouth off! LOL This does deserve more than five stars for the easy of making it, using things you have on hand and of course the AWESOME taste. This was enough pasta for five with a few seconds to go around. I will definately be making this on the nights I don't feel like cooking. If you don't like a really hot dish, just cut back on the red pepper flakes and purchase mild sausage. THANKS for posting.
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