| | Fusilli with Creamy Tomato and Meat Sauce 12 ounces of ground beef or ground raw turkey
1 large onion, chopped
2 cloves garlic, minced
Two 14 ounce cans of peeled Italian styled tomatoes, cut up
1 teaspoon of dried Italian seasoning, crushed
1/2 teaspoon of sugar
1/4 teaspoon of salt
1/8 teaspoon of pepper
8 ounces of packaged dried fusilli, vermicelli or spaghetti
1/2 cup of whipping cream
2 tablespoons of snipped parsley
fresh rosemary sprigs, optional |
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For the sauce, in a large saucepan cook the beef or turkey, onion and garlic until the meat is brown. Drain the fat. Stir in the undrained tomatoes, Italian seasoning, sugar, salt and pepper. Bring to boiling, reduce the heat. Simmer, uncovered about 40 minutes or until most of the liquid has evaporated, stirring occasionally. Meanwhile, cook the pasta according to the package directions. Drain, keep warm. Gradually stir the whipping cream into the sauce. Heat through, stirring constantly. Remove from the heat. Stir in the parsley. Arrange the pasta on individual plates or a large platter. Spoon the sauce over the pasta. If desired, garnish with fresh rosemary sprigs. Makes 4 servings |
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