Bow Ties with Sausage, Tomatoes & Cream
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | olive oil |
|
| 1 | pound |
italian sausage
casings removed, crumbled |
*
|
| ½ | teaspoon | red pepper flakes |
|
| ½ | cup |
onions
diced |
|
| 3 | cloves |
garlic
minced |
|
| 1 | can |
italian plum (roma) tomatoes
drained, coarsely chopped |
*
|
| 1 ½ | cups | heavy whipping cream |
|
| ½ | teaspoon | salt |
|
| 12 | ounces | bow-tie pasta (farfalle) |
|
| 3 | tablespoons |
parsley leaves
minced fresh |
|
|
Parmesan cheese
freshly grated |
*
|
Trans-fat Free
Directions
Heat oil in heavy large skillet over medium heat.
Add sausage and pepper flakes.
Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
Add tomatoes, cream and salt.
Simmer until mixture thickens slightly, about 4 minutes.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking.
Drain.
Serves 4.
Comments
