->Sausage Skillet <-

1 lb Italian sausage, bulk or with casings removed

1 (14 oz) can tomatoes

1 cup elbow macaronies

1 box frozen peas

1/2 cup onions, chopped

1 cup water

Parmesan Cheese

In a large skillet, break up and brown sausage with onions. Drain

fat. Add tomatoes (including juice from can), breaking them up.

Add elbows, peas and water. Stir. Bring to a boil; set back to

simmer, covered, for about 20 minutes or until elbows are cooked.

Stir often so elbows won't stick to bottom of pan. Sprinkle with

grated cheese before serving.

Note: You may need more water during cooking if it's becoming to

dry. When done, it should be saucy but not juicy.

You can substitute canned peas, but they should be added at the

end so they don't over cook.