Ingredients

• 1/2 pound bulk mild Italian sausage
• 1/2 pound bulk hot Italian sausage
• 1/4 cup olive oil from jar of sun-dried tomatoes
• 1/2 large onion, coarsely chopped
• 3 tablespoons minced garlic
• 1 (28 ounce) can Italian-style diced tomatoes
• 1 1/2 cups oil-packed sun-dried tomatoes, drained and sliced
• salt and pepper to taste
• Italian seasoning to taste
• 1 cup cream
• 1 pound cherry tomatoes, halved

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Instructions

1. Cook mild and hot Italian sausage in a large skillet over medium heat until crumbly and no longer pink. Drain excess grease and set aside. Heat olive oil in the same pan over medium heat; stir in onion and garlic, and cook until the onion has softened and turned translucent.
2. Stir in diced and sun-dried tomatoes, and the crumbled sausage; season with salt, pepper, and Italian seasoning to taste. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sun-dried tomatoes have softened.
3. Before serving, stir in cream and garnish with cherry tomatoes.