• 6 to 7 hot sausage links
  • 8 cloves garlic, minced
  • 1/2 white onion, minced
  • 1 TBLS olive oil
  • 2 large cans San Marzano tomatoes
  • 1 to 1 1/2 C Parmesan cheese
  • 1 pint heavy whipping cream
  • fresh chopped parsley
  • McCormick crushed red pepper
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Love, Love, Love this recipe for Spicy Sausage Cream Sauce!

I wish I could take all the credit for this recipe…it is my Cousin, Barbara Brayack’s, favorites she found it in a cookbook years ago! Of course, I have changed it up just a bit to suit my taste. The sauce is so good…you will want to put it in a glass and drink it! This recipe will make enough for dinner and have some left to freeze or share.

I prefer to use the link sausage instead of bulk. I find that it lends much more flavor to this dish.

Heat up the olive oil in a large pot. Take sausage out of the casing and add to the pot. Break up the sausage as it is browning. Add in red pepper flakes, if you so desire. When the sausage is almost fully-cooked, add the minced garlic and onions. Stir to combine and allow to cook for another five minutes. Do NOT brown the garlic/onions.

Add the tomatoes. Take a spoon and start breaking up the tomatoes. Allow to simmer on medium-low for about 20 to 25 minutes.

Add the Parmesan cheese. Continue to stir as you add in the cheese so that it does not clump. Stir in the heavy whipping cream and fresh parsley. Allow to simmer another five minutes or so. Serve with your favorite pasta. For a never-fail pasta, I use DeCecco! I love pairing it with rigatoni, but have used angel hair, spaghetti, penne, pappardelle and farfalle…all work perfectly!

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