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
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.