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Italian Sausage Alfredo Pasta
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|1 lb Our Own Bulk Italian Sausage, Hot or Mild|
|1/2 cup Sun Dried Tomatoes, chopped (dry pack or in oil, drained)|
|1 Yellow Bell Pepper, chopped, optional|
|2 cups heavy cream|
|1/2 cup shredded Parmesan Cheese, plus more for topping|
|1 lb. Penne Pasta, cooked according to package directions for Al Dente|
|Garlic salt, to taste|
|Ground pepper, to taste|
- In a large skillet, brown Italian Sausage over medium-high heat. Stir in sun-dried tomatoes and chopped yellow pepper, if using. Cook 7 minutes more and drain excess oil. Pour in heavy cream and bring to a boil. Remove from heat and stir in Parmesan cheese. Season, to taste, with garlic salt and pepper and toss with cooked Penne pasta. Serve in pasta bowls topped with additional Parmesan cheese.
- *This recipe courtesy of Festival Foods Hugo customer, Jan.
- Chef's note: For additional flavor, add 1 cup chopped onion and 2 teaspoons minced garlic while browning the Italian sausage.
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