Saturday, March 5, 2011

Creamy Pasta and Sausage

This dish was so easy to make and it tasted like something you'd get at Olive Garden. It takes little time to make and is very yummy...with a little zip to it!

Creamy Pasta and Sausage From The 'Hood magazine
1 lb sausage, casings removed (or bulk sausage)
4 c dry penne pasta
2 to 3 garlic cloves, minced
28 oz can Italian plum tomatoes, drained and chopped
1 1/2 c. half and half
1/8 tsp red pepper flakes
salt and pepper to taste
grated Parmesan cheese

Brown the sausage in a large skillet over medium heat. Stir in the garlic during the last minute. Meanwhile, cook the pasta according to directions on the box. Drain the pasta and set aside. Turn the heat down to medium/low. Add the tomatoes, half and half and red pepper flakes and salt and pepper to the skillet. Add the pasta and stir until thoroughly mixed and heated through.

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