Farfalle with Sausage, Tomatoes, and Cream

Name: Farfalle with Sausage, Tomatoes, and Cream
Yield: 4 servings
Ingredients: 1 2 tablespoons olive oil; 1 1 pound sweet Italian sausages, casings removed; 1 1/2 teaspoon dried crushed red pepper; 1 1 cup chopped onion; 1 3 garlic cloves, minced; 1 1 28-ounce can crushed tomatoes with added puree; 1 1/2 cup whipping cream; 1 1 pound farfalle (bow-tie pasta); 1 1/2 cup (packed) chopped fresh basil; 1 Freshly grated Pecorino Romano cheese

From the kitchen of Carly

Spicy sausage breaks down into a silky tomato cream that clings to farfalle's little bow ties. Fresh basil and sharp pecorino cut through the richness, while a pinch of red pepper keeps things interesting. Weeknight comfort that tastes like you spent hours on it.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons olive oil
11 pound sweet Italian sausages, casings removed
11/2 teaspoon dried crushed red pepper
11 cup chopped onion
13 garlic cloves, minced
11 28-ounce can crushed tomatoes with added puree
11/2 cup whipping cream
11 pound farfalle (bow-tie pasta)
11/2 cup (packed) chopped fresh basil
1Freshly grated Pecorino Romano cheese

Instructions

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.
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.