- 1 pound bulk pork sausage
- 2 cups heavy whipping cream
- 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
- 1/2 cup julienned oil-packed sun-dried tomatoes
- Hot cooked fettuccine
- In a large skillet, cook sausage over medium heat until no longer pink; drain.
- Stir in cream and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is reduced by half. Serve with fettuccine. Yield: 5 servings.
Originally published as Pork & Tomato Pasta Sauce in Simple & Delicious December/January 2011, p31
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed Jul. 20, 2012
Excellent. My husband's favorite!!