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Farfalle Pasta with Sausage, Tomatoes and Cream


An easy pasta dish for busy nights.

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Rate this recipe 4.4/5 (19 Votes)


  • 2 tablespoons olive oil
  • 1 pound sweet Italian sausages, casings removed (or hot sausage or a combination of both)
  • 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 (packed) chopped fresh basil
  • Freshly grated Pecorino Romano cheese


Adapted from


Step 1

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

•Meanwhile, in a large pot of boiling water, cook pasta 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 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil and cheese.

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