Ingredients
2 pounds bulk Italian sausage2 medium onions, chopped2 medium sweet red peppers, chopped2 medium green peppers, chopped6 to 8 garlic cloves, minced2 tablespoons olive oil2 cans (29 ounces each) tomato sauce2 cans (14-1/2 ounces each) Italian stewed tomatoes, drained2 tablespoons brown sugar4 teaspoons chili powder1 teaspoon garlic powder1 teaspoon dried oregano1 teaspoon dried basil1 teaspoon pepper1/4 to 1/2 teaspoon cayenne pepper1-1/2 pounds uncooked bow tie pasta1/2 cup heavy whipping creamShredded Parmesan cheese
Preparation
In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a Dutch oven, saute the onions, peppers and garlic in oil until tender. Stir in the tomato sauce, tomatoes, brown sugar and seasonings.
Cook pasta according to package directions. Meanwhile, in a blender, process tomato mixture in batches until smooth. Return to the pan. Add sausage; heat through. Gradually stir in cream. Cook and stir over low heat for 5 minutes. Drain pasta; top with sauce. Sprinkle with cheese.
