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Prep 20min
Total20min
Ingredients5
Servings4
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Ingredients
2 1/2
cups uncooked cavatappi pasta (8 oz)
1/2
lb bulk spicy Italian pork sausage
6
to 7 medium plum (Roma) tomatoes, seeded, chopped (about 1 1/2 cups)
1
cup whipping (heavy) cream
1/2
cup shredded fresh Parmesan cheese (2 oz)
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Steps
1
Cook and drain pasta as directed on package.
2
Meanwhile, in large skillet, cook sausage over medium heat, stirring frequently, until browned. Drain; return to skillet.
3
Add tomatoes, cream and drained pasta to sausage; stir gently to mix. Cook over medium heat, stirring frequently, until thoroughly heated. (Do not boil.) Sprinkle with cheese.
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Cavatappi pasta is short, ridged, spiral macaroni.
Penne is a good alternative to the cavatappi pasta.
If you have fresh basil or oregano, it would make a nice addition to this recipe. Stir the chopped herbs in along with the cooked pasta. Be sure to save a few sprigs for garnish.
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