| 1 lb. hot Italian sausage |
| 15 oz. tomato sauce |
| 1 bell pepper, diced |
| 3 cloves garlic, minced |
| 1/2 t. dried basil |
| 1/2 c. heavy cream |
| 8 oz. paccheri pasta |
In large skillet, cook sausage on medium heat until cooked through. Drain off fat.
Add tomato sauce, bell pepper, garlic, and basil; bring to a brief boil. Reduce to a simmer and add heavy cream.
Cook paccheri pasta al dente. Drain, and add to skillet. Increase the heat until the sauce simmers. Season with salt and pepper to taste.