Twenty minutes is all it takes to serve up a pasta dinner that rivals a restaurant meal.
cups uncooked cavatappi pasta (8 oz)
lb bulk spicy Italian pork sausage
to 7 medium plum (Roma) tomatoes, seeded, chopped (about 1 1/2 cups)
cup whipping (heavy) cream
cup shredded fresh Parmesan cheese (2 oz)
Cook and drain pasta as directed on package.
Meanwhile, in large skillet, cook sausage over medium heat, stirring frequently, until browned. Drain; return to skillet.
Add tomatoes, cream and drained pasta to sausage; stir gently to mix. Cook over medium heat, stirring frequently, until thoroughly heated. (Do not boil.) Sprinkle with cheese.