Farfalle Pasta with Tomatoes, Cream and Sausage


800g canned crushed tomatoes with added purée
500g farfalle pasta
500g sweet Italian sausages, casings removed
1 cup onion, chopped
3 garlic cloves, minced
½ cup whipping cream
½ cup fresh basil, chopped
2 tbsp olive oil
½ tsp dried crushed red pepper
Pecorino Romano cheese, freshly grated

1) Heat the oil in a heavy large skillet over medium-high heat.
2) Add sausage and crushed red pepper.
3) Sauté until sausage is no longer pink, about 5 minutes.
4) Add onion and garlic and sauté until onion is tender, about 3 minutes.
5) Add tomatoes and cream.
6) Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes.
7) Season with salt and pepper.
8) Meanwhile, in a large pot of boiling water, cook pasta until tender but still firm to bite.
9) Drain, reserving 1 cup of cooking liquid.
10) Return pasta to same pot.
11) Add sausage mixture and toss over medium-low heat until sauce coats pasta. Add the reserved cooking liquid by quarter cupfuls if mixture is dry.
12) Transfer pasta to serving dish and sprinkle with basil and cheese.

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