Farfalle with Sausage, Tomatoes, and Cream

Ingredients for Farfalle with Sausage, Tomatoes, and Cream

• 2 cucchiai di olio d'oliva

• 450g sweet Italian sausages, casings removed

• 1/2 teaspoons dried crushed red pepper

• 160g chopped onion

• 3 spicchi d'aglio, tritati

• 1 800g can crushed tomatoes with added puree

• 120ml whipping cream

• 450g farfalle (bow-tie pasta)

• 1/2 cup (packed) chopped fresh basil

• Freshly grated Pecorino Romano cheese

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 240ml 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 60ml fuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

Avvertenza

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