Farfalle with Sausage, Tomatoes, and Cream

italian milk/cream cheese dairy onion pasta pork tomato sauté quick & easy dinner sausage boil bon appétit virginia peanut free tree nut free soy free no sugar added

Cara Brunetti Hillyard

Makes 6 servings

Source

Ingredients

2 tablespoons olive oil

1 pound sweet Italian sausages, casings removed

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)

1/2 cup (packed) chopped fresh basil

Freshly grated Pecorino Romano cheese

Method

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.