2 (24 oz) jars ragu traditional pasta sauce

1 (15 oz) can chicken broth

1 lb thin spaghetti

1 lb precooked Italian sausage, sliced

1 c cherry tomatoes, halved

1 med onion, roughly chopped

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp ground pepper

1/2 tsp Italian seasoning

1 c water

1/2 c sour cream

1/2 c shredded mozzarella cheese

Italian parsley, for garnishing

shredded parmesan cheese, for garnishing

Pour one jar of pasta sauce and the can of chicken broth into the bottom of a lg braising pan or Dutch oven. Break spaghetti in half and toss with sauce and broth. Add sausage, tomatoes, onion, garlic powder, salt, pepper, and Italian seasoning. Pour second jar of spaghetti sauce and 1 cup of water into the pan and turn the heat on high. Once mixture starts to boil, reduce heat to medium and cook 9-10 minutes, or until the noodles are al dente, stirring frequently.

Reduce heat to low and stir in sour cream and mozzarella cheese. Let it cook over the low heat 2-3 minutes, or until the cheese is completely melted.

Scoop into individual serving bowls and top with Italian parsley and shredded parmesan cheese, if desired.

serves 8