Last night I made Bow Tie Pasta with Sausage in Tomato Cream Sauce. This is one of my favorite recipes from mom’s repertoire. It has been a while since I made this dish – as the cream sauce is a bit decadent for regular use! All I can say is Y U M. This recipe is thrown together really quickly and tastes like you spent hours slaving over the stove! The best part is that the sauce can be made the day before and be reheated when you are boiling the pasta. Prepping it the day before means it is a wonderful (and super easy) dish to serve to company.
2 tbsp. olive oil
1 lb. sweet Italian sausage, casings remove and crumbled (I most often make it with pre-cooked sweet italian chicken sausage, sliced thin. It tastes fabulous!)
1/2 tsp. dried red pepper flakes
1/2 c. diced onion
3 garlic cloves, minced
1 (28 oz.) Italian plum tomatoes, drained and coarsely chopped
1 1/2 cups whipping cream
1/2 tsp. salt
12 oz. bow tie pasta (With the 1.5 cups of whipping cream, it is hardly heart healthy – but I like to use whole wheat pasta whenever I can.)
3 tbsp. minced fresh parsley
Freshly grated Parmesan cheese
Heat oil in a large heavy skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown. Add tomatoes, cream and salt. Simmer until mixture thickens slightly. Cook pasta in a large pot of boiling water until tender. Serve sauce over pasta, garnish with chopped parsley and Parmesan cheese.
E N J O Y !