- 1/2 pound bulk mild Italian sausage
- 1/2 pound bulk hot Italian sausage
- 1/4 cup olive oil from jar of sun-dried tomatoes
- 1/2 large onion, coarsely chopped
- 3 tablespoons minced garlic
- 1 (28 ounce) can Italian-style diced tomatoes
- 1 1/2 cups oil-packed sun-dried tomatoes, drained and sliced
- salt and pepper to taste
- Italian seasoning to taste
- 1 cup cream
- 1 pound cherry tomatoes, halved
- Cook mild and hot Italian sausage in a large skillet over medium heat until crumbly and no longer pink. Drain excess grease and set aside. Heat olive oil in the same pan over medium heat; stir in onion and garlic, and cook until the onion has softened and turned translucent.
- Stir in diced and sun-dried tomatoes, and the crumbled sausage; season with salt, pepper, and Italian seasoning to taste. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sun-dried tomatoes have softened.
- Before serving, stir in cream and garnish with cherry tomatoes.
04/08/2018
recipepes.com
Courtney's Three Tomato Pasta Sauce, recipe
PT15M
PT1H
5
455 calories
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