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Farfalle with Sausage, Tomatoes and Cream


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Rate this recipe 4.7/5 (3 Votes)


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


Adapted from


Step 1

Make 6 servings:
Heat oil in heavy skillet over medium-high heat. Add susage, red pepper. Saute until sausage is no longer pink, breaking up. Add onion, garlic; saute until sausage browns. Add tomotoes, cream. Reduce heat to low; simmer until mixture thickens. Season with salt, pepper. Cook pasta in pot of boiling salted water until al dente. Drain, reserving 1 cup liquid. Return pasta to pot. Add sausage mixture, toss over medium-low heat; add reserved liquid by 1/4 of cup if mixture is dry. Put pasta in big bowl, sprinkle with basil. Serve with cheese.


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