Total Calories: 239
Heat a small amount of vegetable oil in a heavy skillet over medium heat. Add the sausage and red pepper. Sauté for 7 minutes or until sausage is no longer pink. Add onion and garlic and sauté until onion is tender and sausage is lightly browned. Stir in tomatoes, cream, 1/2 teaspoon salt, and pesto. Season with black pepper. Simmer for 4 minutes or until mixture is slightly thickened and flavors have blended.
Cook the pasta in boiling salted water in a stockpot until al dente. Drain and add to sausage mixture in the skillet. Cook for 2 minutes, stirring occasionally. Add parsley and Parmesan cheese. Toss to mix well. .
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