Farfalle with Sausage

  • Average
  • Average budget

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

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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