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