one pan pasta.tomato.sausage and cheese
Claudette Johnson Kircher
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- elbow cooked al dente
- 12-16oz size bulk sausage(parks or jimmy dean brand mild season
- 10oz block cracker barrel sharp cheddar,grated
- 28 oz crushed tomatoes
- 1 tsp
- each of oregano and basil
1Brown the sausage..breaking up as you cook thoroughly. Drain fat if too much depending upon the brand of sausage
2Add the crushed tomatoes.oregano and Basil,bring to a boil,then lower to a simmer covered tor about 10 mins.
3Add the grated cheese...stir to combine...let melt into mixture. Add the pasta...SERVE.