Farfalle with Sausage, Tomatoes, and Cream

Pasta

Okay, to see who’s paying attention…guess which book this came out of. If you didn’t guess The Bon Appetit Cookbook: Fast Easy Fresh then you really haven’t been playing along at home. I can’t help it. There are over 1,000 recipes in this book, all quick and easy.

This was very good. The combination of the crushed tomatoes and the cream gives a rich sauce. I didn’t have any bow tie pasta so I had to use fusilli, the bow tie would have been prettier. Fusilli always reminds me of cold pasta salads at picnics. I also didn’t have any fresh basil, so I just chiseled off some of my frozen, perfect. You can find the recipe in the cookbook, on-line, and down below. You really have no excuse not to make it, do you??

Farfalle with Sausage, Tomatoes, and Cream
Serves 4

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

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.

PPN

This will be my entry for this week’s Presto Pasta Nights hosted by Aquadaze of Served with Love.

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Comments

  1. says

    Such a simple yet delicious recipe! I have such a penchant for creamy tomato sauces, and anything that comes out of that cookbook apparently!

  2. says

    I make a pasta similar to this, but with diced tomatoes instead of crushed. It’s a great combination! Yours looks terrific.

  3. Anonymous says

    Hi Pam, I’ve been reading your blog for some time now and really enjoy it. I made two recipes this weekend that I found on here in the past and they were wonderful. One was a shrimp/bacon/roasted tomato salad and the other was the pasta w/ cauliflower. I have made others from here in the past as well. Just wanted to say thanks. You’re an inspiration in the kitchen!! Linda from Philly.

  4. says

    You had me at “sausage”! Your pasta is so scrumptious looking that it erases all associations of rotini with picnic pasta salad. Once again you and that cookbook make a winning team!
    Nancy

  5. says

    Thanks for the info. I love good food but I always get to view these at the wrong time. It’s lunch time now here and I haven’t had my breakfast. So you can imagine how I, who is already hungry would feel like.

  6. says

    it certainly doesn’t matter what pasta you use–this is awesome regardless! frankly, i’d prefer the fusilli. :)

  7. says

    Yum! I actually love the rotini shape, and so do my kids! Sausage, tomatoes, and cream are a wonderful trifecta! Plus, everything is better with pecorino! :-)