Fusilli with Creamy Tomato and Meat Sauce

A delicious Italian-seasoned, cream and tomato-based meat sauce served over pasta.

Recipe Ingredients:

1 pound ground beef*
1 large onion, chopped
2 garlic cloves, finely minced
1 (14.5-ounce) can Italian-style tomatoes, cut up
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon granulated sugar
1 teaspoon kosher or sea salt
Freshly ground pepper to taste
12 ounces fusilli, vermicelli or spaghetti pasta
1/2 cup whipping cream
2 tablespoons snipped Italian (flat-leaf) parsley

Cooking Directions:

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.

*Fresh Italian sausage, casings removed, may be substituted.