Farfalle with Sausage, Tomatoes, and Cream
(Farfalle con Salsiccia, Pomodori, e Crema)
Ingredients:
2 tablespoons extra virgin olive oil
1 pound sweet sausages, casings removed
1/2 teaspoon dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
One 28-ounce can crushed tomatoes with added puree
1/2 cup whipping cream
1 pound Farfalle (bow-tie pasta)
1/2 cup (packed) chopped fresh basil
Freshly grated Pecorino Romano cheese
Directions:
Heat olive 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 'al dente'.
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. Serves 6.