Ingredients
1
lb bulk Italian sausage
12
oz uncooked spaghetti (from 16 oz box)
1
can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1
carton (32 oz) Progresso™ chicken broth
1/2
cup whipping cream
1/4
teaspoon crushed red pepper flakes, if desired
Shredded Parmesan cheese and fresh basil leaves, if desired
Preparation
In 5-quart Dutch oven, cook sausage over medium-high heat 5 to 7 minutes or until no longer pink; drain.
Add spaghetti, tomatoes, broth, cream and pepper flakes; heat to boiling. Reduce heat to medium, cook 15 to 20 minutes, stirring frequently until pasta is tender and sauce is thick and creamy. Serve with Parmesan cheese and fresh basil.
