Farfalle with Sausage, Tomatoes and Cream

 

2
tablespoons olive oil
1
pound sweet Italian sausages, casings removed
1/2
teaspoon dried crushed red pepper
1
cup chopped onion
3
garlic cloves, minced
1
28-ounce can crushed tomatoes with added puree
1/2
cup whipping cream
1
pound farfalle (bow-tie pasta)
1/2
cup (packed) fresh basil
Grated Pecorino Romano cheese

 

 

Heat oil in large skillet over medium-high heat.  Add sausage and crushed red pepper.  Sauté until sausage is no longer pink, breaking into chunks, about 5 minutes.  Add onion and garlic; sauté 3 minutes.  Add tomatoes and cream.  Reduce heat to low; simmer until mixture thickens, about 3 minutes.  Season 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 to pasta; toss over medium heat, adding reserved cooking liquid by 1/4 cupfuls if dry.  Transfer pasta to serving dish.  Sprinkle with basil.  Serve, passing cheese separately. 

 

Serves 6.