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Sausage, Tomato, & Cream Pasta Recipe
by Tracy Wilson

Sausage, Tomato, & Cream Pasta

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 8

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.