Yield: 4 servings
|2 tablespoons||Olive oil|
|1 pounds||Sweet Italian sausage,|
|\N \N||Casings removed, crumbled|
|½ teaspoon||Dried red pepper flakes|
|½ cup||Diced onions|
|3 cloves||Garlic, minced|
|1 can||Italian plum tomatoes,|
|\N \N||Drained, coarsely chopped|
|1½ cup||Whipping cream|
|12 ounces||Bow tie pasta|
|3 tablespoons||Minced fresh parsley|
|\N \N||Freshly grated Parmesan|
Contributed to the echo by: Stephanie Dicamillo BOW TIES with SAUSAGE, TOMATOES and CREAM
Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain.