Farfalle with Sausage, Tomatoes and Cream
A kid friendly recipe, but the whole family will love it.
- 2 tablespoons olive oil
- 1 pound mild Italian sausages, casings removed
- 1/2 teaspoon dried crushed red pepper, seeds removed if you like it milder
- 1 medium chopped onion
- 2 garlic cloves, minced
- 1 28-ounce can diced tomatoes with added pureed tomatoes
- 1/2 cup whipping cream
- 1/4 cup milk
- 8 oz. farfalle (bow-tie pasta)
- 1/2 cup chopped fresh basil
- 1/2 cup of freshly grated Pecorino Romano or Parmesan cheese
- Heat the oil in a 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 4 minutes longer. Add tomatoes, cream and milk. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving 1 cup cooking liquid. Put the pasta in your large skillet along with the sausage mixture and toss over medium-low heat until the sauce coats the pasta, adding reserved cooking liquid by 1/4 cupfuls if the mixture is dry. Transfer pasta to serving dish. Sprinkle with basil and parmesan. Serve.
- 4 servings with possible leftovers