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)
Preparation
Cook and drain pasta as directed on package.
Meanwhile, in large skillet, cook sausage over medium heat, stirring frequently, until browned. Drain; return to skillet.
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.
