Farfalle with Sausage, Tomatoes, and Cream

Recipe from Bon Appétit   | January 2006 

yield: Makes 6 servings

active time: 30 minutes

total time: 30 minutes

INGREDIENTS

    *  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) 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. 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 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.