Great pasta sauce last night!

Jen and I made a great pasta sauce last night.  Veggies (2 red pepper, 2 green peppers, 1 onion) all blended so kids like this sauce.  Cream makes it a bit creamy.  Here's the recipe:

Sausage Pasta Sauce - makes a lot!  Eat it for one meal and freeze the rest for another meal later.

• 2 pounds Johnsonville® Ground Sausage
• 2 medium onions, chopped
• 2 medium sweet red peppers, chopped
• 2 medium green peppers, chopped
• 6 to 8 garlic cloves, minced
• 2 tablespoons olive oil
• 2 cans (29 ounces each) tomato sauce (6 8-oz. cans)
• 2 cans (14-1/2 ounces each) Italian stewed tomatoes, drained
• 2 tablespoons brown sugar
• 4 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon pepper
• 1/4 to 1/2 teaspoon cayenne pepper
• 1-1/2 pounds uncooked bow tie pasta
• 1/2 cup heavy whipping cream
• Shredded Parmesan cheese

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a Dutch oven, saute the onions, peppers and garlic in oil until tender. Stir in the tomato sauce, tomatoes, brown sugar and seasonings. Cook pasta according to package directions. Meanwhile, in a blender, process tomato mixture in batches until smooth. Return to the pan.  Add sausage; heat through. Gradually stir in cream. Cook and stir over low heat for 5 minutes. Drain pasta; top with sauce. Sprinkle with cheese. Yield: 12 servings.