Recipe – Farfalle with Sausage Tomatoes and Cream

 

Farfalle with Sausage Tomatoes and Cream

Ingredients:

2 tablespoons olive oil
1 pound bulk sweet Italian sausages
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 (bow-tie pasta) – any small pasta will do
1/2 cup (packed) chopped fresh basil
Freshly grated Pecorino Romano cheese

Directions:

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 1/4 cupfuls if mixture is dry.

Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

Back to Recipes