Ingredients
1 pound bulk pork sausage2 cups heavy whipping cream1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained1/2 cup julienned oil-packed sun-dried tomatoesHot cooked fettuccine
Preparation
In a large skillet, cook sausage over medium heat until no longer pink; drain.
Stir in cream and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is reduced by half. Serve with fettuccine.
