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Ingredients
2 Tablespoons olive oil
1 Pound sweet Italian sausages, casings removed
1/2 Teaspoon dried crushed red pepper
1 Cup onion, chopped
3 Garlic cloves, minced
1 (28 oz) 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
Instructions
Heat oil in heavy large skillet over medium-high heat, add sausage and crushed red pepper. Saut� until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; saut� 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