Farfalle with Sausage
By alexscharft
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
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 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.
Step 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.
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