Corkscrew Tomato Creamy Pasta

Here's a perfect Sunday quick Italian meal... a little fattening, just once in awhile

you just have to splurge~ I love the sun-dried tomatoes and cream!!

• 1 - 1/2 cups oil packed sun dried tomatoes, drained saving the oil and sliced
• 1/4 cup olive oil from the jar of sun-dried tomatoes
• 1 bell green pepper chopped
• 8 oz of fresh mushrooms washed and cleaned
• 3 tablespoons minced garlic
• 1- 28 ounce can of Italian style diced plum tomatoes
• salt and pepper to taste
• oregano, basil, parsley to taste
• pinch of cayenne pepper
• 1 cup heavy cream( goes in last please read to the end)
• 1 pound of sliced meat of choice : sausage, chicken, sirloin steak are some suggestions
• 1 pound box of your favorite pasta of choice boiled in salt water set aside
• extra olive oil

Boil pasta set aside and keep warm. Toss with 2 tablespoon extra virgin olive oil to keep from sticking together. Set aside.

In a large skillet over low heat add sun-dried tomato oil and completely cook meat all the way through, making sure you do not burn or use anything that will stick to the pan. Saute till brown, not too dark. Remove meat and in the same pan with leftover oil, stir in peppers, mushrooms, add garlic, and saute till softened or your preferred taste.

Stir in diced plum and sun-dried tomatoes along with meat. Season with salt, pepper and rest of spices to taste. Bring to boil. Reduce heat to low and simmer 10 minutes. Add cream and stir. Pour over cooked pasta. Serve with a glass of Cabernet and cheesy garlic bread pizza.