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Fusilli with Creamy Tomato and Meat Sauce

12 ounces ground beef

1 large onion, chopped

2 garlic cloves, finely minced

1 (14-ounce) cans Italian-style tomatoes, cut up

1 teaspoon dried Italian seasoning, crushed

1/2 teaspoon sugar

1 teaspoon salt

Freshly ground pepper to taste

8 ounces fusilli, vermicelli or spaghetti

1/2 cup whipping cream

2 tablespoons snipped parsley

1. For sauce, in a large saucepan cook ground beef, onion and garlic until meat is brown. Drain fat.
2. Stir in the undrained tomatoes, Italian seasoning, sugar, salt and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 40 minutes or until most of liquid has evaporated, stirring occasionally.
3. Meanwhile, cook the pasta according to package directions, preferably al dente (firm to the bite). Drain; keep warm.
4. Gradually stir the whipping cream into the sauce. Heat through, stirring constantly, but do not boil. Remove from heat. Stir in parsley.
5. Arrange the pasta on individual plates or a large platter. Spoon the sauce over the pasta.

Makes 4 servings.