Sunday, February 3, 2013

Bow Tie Pasta with Sausage, Tomatoes, and Cream

Photo courtesy of All Recipes
This is similar to a dish I made last month, but uses Italian sausage (instead of chicken and bacon). Original recipe says to simmer it or 8-10 minutes but I like a nice thick cream sauce so I extended the simmer time to approximately 30 minutes, which did the trick.

  • 1-lb package bow tie (farfalle) pasta
  • 2 Tbsp olive oil
  • 1 pound spicy Italian sausage, casings removed and crumbled (I used sausage roll)
  • 1/2 tsp red pepper flakes (optional if you want more heat)
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 (28 ounce) can Italian-style plum tomatoes, coarsely chopped (I used (2) 14.5-oz cans of diced tomatoes)
  • 1-1/2 cups heavy cream
  • 1/2 tsp salt
  • 3 Tbsp minced fresh parsley
  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water according to package directions; drain.
  2. Heat oil in a 5-qt dutch oven or large, deep skillet (large enough to hold the sauce and pasta) over medium heat. Cook sausage and pepper flakes (if using) until sausage is evenly brown. 
  3. Add onion and garlic, and cook until onion is tender. 
  4. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 28-30 minutes.
  5. Stir cooked pasta into sauce, and heat through. Sprinkle with chopped parsley.
Source: Originally from All Recipes, As seen on Taste of Home Cooking


Blog Template by Delicious Design Studio