Farfalle with Sausage, Tomatoes, and Cream

By charlotteh371

Yields: 6 servings

Ingredients

• 2 2
• tablespoons olive oil
• 1 1
• pound sweet Italian sausages, casings removed
• 1/2 1/2
• teaspoon dried crushed red pepper
• 1 1
• cup chopped onion
• 3 3
• garlic cloves, minced
• 1 1
• 28-ounce can crushed tomatoes with added puree
• 1/2 1/2
• cup whipping cream
• 1 1
• pound farfalle (bow-tie pasta)
• 1/2 1/2
• cup (packed) chopped fresh basil
• Freshly grated Pecorino Romano cheese

Preparation

Step 1

Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by ¼ cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.