Farfalle with Sausage, Tomatoes, and Cream
A rich and flavorful Italian pasta dish combining bow-tie pasta with spicy Italian sausage, crushed tomatoes, and cream, finished with fresh basil and Pecorino Romano cheese.
Ingredients
- •2 tablespoons olive oil
- •1 pound sweet Italian sausages, casings removed
- •½ teaspoon dried crushed red pepper
- •1 cup chopped onion
- •3 cloves garlic cloves, minced
- •1 can 28-ounce can crushed tomatoes with added puree
- •½ cup whipping cream
- •1 pound farfalle (bow-tie pasta)
- •½ cup (packed) chopped fresh basil
- •¼ cup Freshly grated Pecorino Romano cheese
Cooking Instructions
- 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.
11 min
- 2.
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.
15 min