Peasant Pasta 6.9.09

Peasant Pasta

1 lb sweet italian sausage (I used 12 oz of Jimmy Dean's Italian Sausage)
1 tbsp dried minced onion
1/2 cup water
Handful of sliced Pepperoni
1 (28-oz) can crushed Italian Style tomatoes
1 tsp garlic powder
1 tsp crushed red pepper flakes
1/2 cup frozen green peas
1/2 cup heavy cream or half & half
1 lb penne rigate, cooked al dente

Crumble and brown the sausage in a skillet with the dried onion and water. When mostly cooked add the pepperoni and cook until sausage is completely done. Stir in tomatoes, garlic powder, pepper flakes and peas. Cook about 10 minutes or until peas are hot. Add cream and cook another 10-15 minutes. Serve over the pasta with grated parmesan if desired.

Very good! This was originally from Rachael Ray's Open House Cookbook, but I thought it was a bit bland and added the onion, pepperoni garlic powder, and pepper flakes to spice it up.