Ingredients
- 3 Tbsp. Crisco Pure Canola Oil
- 3 small red onions, peeled and chopped
- 6 Italian fresh pork sausages, meat removed from casing and crumbled
- 2 Tbsp. chopped fresh rosemary leaves
- 1 bay leaf
- 3 small dried hot chile peppers, crumbled
- 3 {14 oz.} cans diced plum tomatoes, drained
- 1 pound pasta, such a penne, uncooked
- 1 cup heavy cream
- 1-1/2 cups freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Directions
In a large saucepan, heat oil over medium-high heat. Add onions. Cook and stir until light brown. Stir in crumbled sausage, rosemary, bay leaf and chile peppers. Cook 20 minutes or until sausage is brown and crumbly. Stir in tomatoes. Return to a boil. Remove from heat.
In a large pan of boiling salted water, cook pasta 9 or 10 minutes, or until al dente, tender but firm. Drain thoroughly.
Stir cream into sauce. Add drained pasta and half the Parmesan cheese. Season with salt and pepper. Serve with the remaining Parmesan cheese.
Yield: 6 to 8 servings
Source: This recipe is from Crisco's recipe newsletter
By Connie from Cotter, AR
Like ThriftyFun on Facebook
