1 pound rigatoni pasta.
1 tbsp vegetable oil.
1 pound bulk italian sausage.
1/2 tbsp finely minced onion.
1 cup heavy cream.
1 orange bell pepper, thinly sliced.
1 tsp minced garlic.
1 ( 14,5 ounces ) can stewed tomatoes).
1 cup grated parmesan cheese.
1 tbsp chopped fresh parsley.
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or
until al dente, drain.
2. While the pasta is cooking, heat the vegetable oil in a large skillet over medium high heat.
Cook onion,orange bell pepper, garlic in oil until tender, about 5 minutes. Stir the crumbled
italian sausage into the vegetables in the skillet, cook and stir until meat is browned and
cooked through, about 8 minutes. Stir in the undrained tomatoes and heavy cream.
3. Turn the heat to medium low, and allow the sauce to cook until thick, about 5 minutes,
add to more minutes.
4. Mix pasta with the sausage cream sauce, stir inthe parmesan cheese, and serve .
Garnish with chops parsley