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  • Sausage, Tomato, & Cream Pasta

    1 vote
    Sausage, Tomato, & Cream Pasta
    Prep time:
    Cook time:
    Servings: 8
    by Tracy Wilson
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    This pasta recipe can stand all the “tweaking” you care to administer. I added fresh oregano and basil from the garden, some chianti, and scaled back a bit on the parsley.

    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 1/2 cup whipping cream
    • 1 pound farfalle (bow-tie pasta)
    • 1/2 cup (packed) chopped fresh basil
    • Parmesan cheese

    Directions

    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.
    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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