Pierogies With Meat Sauce

1. 1

   In Dutch oven cook pierogies in lightly salted boiling water according to package directions. Drain and cover to keep warm.

2. 2

   Meanwhile, in 12-inch skillet brown sausage. Drain fat. Reserve 1/2 cup tomatoes; add remaining tomatoes and tomato sauce to skillet. Cook, uncovered, 6-8 minutes or until tomatoes begin to soften.

3. 3

   Divide pierogies among plates; spoon on sauce. Top with reserved tomatoes and watercress.

* Per serving · 4 servings · Values may vary.

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