Creamy Sausage-Tomato Pasta

Serves 6
12 ounces dried gemelli or rotini
1 pound bulk sweet or hot Italian sausage
1/2 cup chopped onion (1 medium)
1/4 to 1/2 tsp. crushed red pepper
3 cloves garlic, minced
1 28-oz. can Italian-style stewed tomatoes, undrained
1 1/2 cups half-and-half or light cream
3 Tbs. finely snipped fresh basil
Finely shredded Romano cheese (optional)

1. In a large saucepan cook pasta according to package directions. Meanwhile, for sauce, in a large skillet cook the sausage, onion, red pepper and garlic over medium heat until sausage is brown and onion is tender. Drain off fat.

2. Stir the undrained tomatoes into the sausage mixture. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 to 7 minutes or until most of the liquid has evaporated. Stir in the half-and-half. Simmer about 4 minutes more or until sauce thickens slightly.

3. Drain pasta; return to saucepan. Add sauce to pasta; toss lightly to coat. Sprinkle with basil. If desired, sprinkle with Romano cheese.

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