| | Directions |
- Heat skillet over medium heat and add oil. Add garlic and cook until tender.
- Add crumbled sausage and cook until done. Add broth to pan and scrape off brown bits on pan.
- Add the cream, tomatoes, basil leaves, salt, and pepper. Cook on low heat for about an hour.
- Meanwhile prepare a pasta pot with water. Bring to boil and add pasta.
- Cook until al dente.
- When the soup is finished pour over the drained pasta. If desired sprinkle with cheese.
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| Ingredients | | - |  | 2 tablespoons olive oil |
| - | | 2 pounds Italian sausage, casings removed and meat crumbled |
| - | | 4 cloves garlic minced |
| - | | 1 cup chicken broth |
| - | | 28 ounces crushed tomatoes |
| - | | 1/2 cup cream |
| - | | Handful basil leaves, finely torn |
| - | | 1/2 cup frozen peas |
| - | | Salt and fresh ground pepper to taste |
| - | | 1 pound penne pasta, cooked al dente |
| - | | Grated parmesan cheese, optional |
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