Fusilli with Creamy Tomato and Meat Sauce Recipe

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Fusilli with Creamy Tomato and Meat Sauce

Whipping cream enriches this herbed tomato and meat sauce. Serve it over your favorite pasta.

  • 12 ounces ground beef or ground raw turkey
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, minced
  • 2 14-ounce cans Italian-style tomatoes, cut up
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 ounces packaged dried fusilli, vermicelli, or spaghetti
  • 1/2 cup whipping cream
  • 2 tablespoons snipped parsley
  • Fresh rosemary sprigs (optional)
  • 1 teaspoon dried Italian seasoning, crushed
  • For sauce, in a large saucepan cook beef or turkey, onion, and garlic until meat is brown. Drain fat. Stir in 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.
  • Meanwhile, cook pasta according to package directions. Drain; keep warm.
  • Gradually stir the whipping cream into the sauce. Heat through, stirring constantly. Remove from heat. Stir in parsley.
  • Arrange the pasta on individual plates or a large platter. Spoon the sauce over the pasta. If desired, garnish with fresh rosemary sprigs. Makes 4 main-dish servings.
Nutrition Facts
  • Calories 523, Total Fat 21 g, Saturated Fat 10 g, Cholesterol 94 mg, Sodium 534 mg, Carbohydrate 59 g, Protein 26 g.
  • Percent Daily Values are based on a 2,000 calorie diet
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