lb ground Italian sausage
oz uncooked spaghetti (from 16 oz box)
can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
carton (32 oz) Progresso™ chicken broth
cup whipping cream
teaspoon crushed red pepper flakes, if desired
Shredded Parmesan cheese and fresh basil leaves, if desired
1In 8-quart stockpot, cook sausage over medium-high heat 5 to 7 minutes or until no longer pink; drain.
2Add spaghetti, tomatoes, broth, cream and pepper flakes; heat to boiling. Reduce heat to medium, cook 15 to 20 minutes, stirring frequently until pasta is tender and sauce is thick and creamy. Serve with remaining ingredients.