Recipe – Farfalle with Sausage Tomatoes and Cream


Farfalle with Sausage Tomatoes and Cream


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


Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Saute until sausage is no longer pink, breaking up with back of fork, about 5 minutes.

Add onion and garlic; saute 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.

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