Farfalle with Sausage, Tomatoes, and Cream

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. 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. 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