Tomato-Cream Sauce for Pasta

Submitted by Sister Cooper

1/2 - 1 lb. sweet Italian sausage
2 tablespoons olive oil
1-2 red onions, diced (depending on size and onion preference)
1 Italian squash, chopped
1 Italian zucchini, chopped
5-6 cloves garlic, minced
2 (14.5 oz.) cans Italian-style diced tomatoes, undrained
2 T. dried basil leaves
1 1/2 t. white sugar
1/2 t. dried oregano
1/2 t. salt
1/4 t. ground black pepper
Dash red pepper flakes
2 T. - 1/4 cup Parmesan
1 cup heavy cream (or lighten it up by using 1/2 c. milk and 1/2 c. cream OR 1/3 c. milk, 1/3 c. cream, and 3 oz. low-fat cream cheese for a little tang)
2 T. butter

1. Brown the Italian Sausage over medium heat. After the sausage is browned, remove it from the pan and drain the fat.
2. Heat olive oil over medium heat and sauté onions for a few minutes. Add the chopped zucchini and squash and the minced garlic and sauté until the vegetable are crisp-tender.
3. Add tomatoes, basil, sugar, oregano, salt, pepper, dash of red pepper flakes, and parmesan. Add the browned Italian sausage. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates.
4. Remove from heat. Stir in whipping cream (and/or substitutions) and butter. Reduce heat and simmer 5 more minutes.
5. Serve over your favorite pasta.