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
- 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.
- 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.
Loading Popular in the Community
