Rigatoni with Hearty Sausage Sauce

Recipe

• 1 lb. sweet Italian sausage links, removed from casing and crumbled
• 1 Tbsp. Olive Oil
• 1 medium onion, chopped
• 1 medium carrot, shredded (optional)
• 2 tsp. finely chopped garlic
• 1 jar (104 ounces) Marinara with Burgundy Wine Pasta Sauce
• 1 tsp. salt
• 1/8 tsp. ground black pepper
• 1/4 cup whipping or heavy cream
• 8 ounces rigatoni or penne pasta, cooked and drained

In skillet, brown sausage over medium-high heat. Remove sausage from skillet and set aside.

In same skillet, heat Olive Oil over medium-high heat and cook onion and carrot, stirring occaisonally, 3 minutes or until onion is tender. Add garlic and cook 30 seconds. Stir in Pasta Sauce, salt and pepper. Bring to a boil over high heat. Reduce heat to low, then return sausage to skillet. Simmer, stirring occasionally, 10 minutes. Stir in cream and heat through. To serve, spoon sauce over hot rigatoni and sprinkle, if desired, with chopped fresh parsley.