Pierogies With Meat Sauce - cooking recipe

Ingredients

4 cups water
12 7/8 ounces frozen potato and onion filled pierogies
8 ounces uncooked chorizo sausage or 8 ounces bulk Italian sausage
1 pint red cherry tomatoes or 1 pint yellow cherry tomato, halved
8 ounces tomato sauce
4 ounces watercress (4 cups)

Preparation

In Dutch oven cook pierogies in lightly salted boiling water according to package directions. Drain and cover to keep warm.
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.
Divide pierogies among plates; spoon on sauce. Top with reserved tomatoes and watercress.