Ingredients:
2 tablespoons olive oil
1 lb italian sweet sausage, casings removed
1/2 teaspoon dry crushed red pepper
1 cup chopped onions
3 garlic cloves, minced
1 (28 ounce) cans crushed tomatoes in puree
1/2 cup whipping cream
1 lb farfalle pasta ( bow-tie pasta)
1/2 cup packed chopped fresh basil
freshly grated pecorino romano cheese
Directions:
Heat oil in heavy large skillet over medium-high heat.
Add sausage and crushed red pepper. Saute until sausage is no longer pink, breaking up with back of fork, about 5 minutes.
Add onion and garlic; saute 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.
Servings: 6
Time preparation: 30 min.
Time total: 30 min.