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Sausage Supper

Source of Recipe

Southern Living Magazine


Recipe Introduction

* Hydrate tomatoes first as they are still a little chewy if you just follow recipe. The net time I make this I will just leave them out. %% ** Just a note: I used a full 24 ounce jar of spagehetti sauce and I opted for the vinegar. The best way to serve is to mix all the sauce and noodles together before serving and then serve in a bowl. If you put it in a plate the noodles want to run away from you

List of Ingredients

1 - 19 oz package italian sausage
1 large green bell pepper, chopped
1 large sweet onion, chopped
2 cloves garlis, minced
1 - 14 oz jar spaghetti sauce**
8 ounces cream cheese, softened
1/4 cup dried tomatoes*, cut into thin strips
2 teaspoons dried italian seasoning
1 tablespoon balsamic vinegar**, optional
1 - 16 oz package farfalle pasta, cooked



Recipe

1. Remove casings from sausage, and discard. Brown sausage, bell pepper, onion and garlic in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink and vegetables are tender. Drain

2. Stir in spaghetti sauce, next 3 ingredients, and if desired, vinegar. cook, stirring often, until cream cheese melts and mixture is thoroughly heated. Serve over hot pasta.