Italian Sausage & Pasta with Tomato Cream Sauce

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Recipe by South Your Mouth

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Italian Sausage & Pasta with Tomato Cream Sauce

8 ounces bowtie pasta

1.25 pounds hot Italian sausage, casings removed if applicable

1 14-oz can petite diced tomatoes, drained well

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 pint (1 cup) heavy cream

1/4 cup freshly grated parmesan cheese

Cook pasta in liberally salted water per manufacturer’s instructions for al dente preparation then drain well.

Meanwhile, brown and crumble sausage in a large skillet over medium-high heat until sausage is cooked through. You can drain your sausage at this point if you have an excessive amount of rendered fat – mine didn't so I skipped this step.

Add drained tomatoes, oregano, garlic powder and salt and stir well. Add cream and bring to a slight boil. Reduce heat to medium and simmer, uncovered, for 8-10 minutes or until sauce is reduced and thickened.

Remove skillet from heat then add cooked pasta* and parmesan cheese. Stir to combine then serve. Serve with additional parmesan cheese if desired.

*if you like saucier pasta dishes, use less pasta.