Ingredients
1
box (1 lb) elbow macaroni
1
package (10 oz) chicken sausages
2
cans (28 oz each) Muir Glen™ organic fire roasted crushed tomatoes
1/2
cup heavy whipping cream
Preparation
Cook and drain pasta as directed on box.
Cook chicken sausages as directed on package. Cut sausages into 1/4- to 1/2-inch slices.
In 6-quart stockpot, heat chicken sausages, tomatoes and cream to boiling. Reduce heat; simmer 10 minutes. Season to taste with salt and pepper. Toss with pasta before serving.
