1 Tbsp olive oil
4 cloves of garlic, minced
2-3 Italian sausages, casings removed
1 jar of Newman's Own® Marinara Pasta Sauce
1 cup red wine
¼ cup heavy cream
1/2 cup frozen peas, thawed
1 cup chopped fresh basil
fresh cracked pepper
freshly grated parmesan
1 pound campenelle or fusilli pasta
Heat olive oil in deep pan over medium heat. Add minced garlic and sauté for 1 minute. Add sausage, breaking it up with a wooden spoon as it cooks. When the sausage is cooked, add pasta sauce and wine. Allow to simmer for about a half hour.
Meanwhile, cook pasta according to package directions. After sauce has simmered, add cream, peas and chopped fresh basil and pepper. Stir to combine. Add cooked pasta and stir to coat with sauce.
Top individual servings with grated parmesan.
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