Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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 \N | Garlic cloves, minced |
| 1 \N | 28-oz. can Italian plum |
| \N \N | Tomatoes, drained, |
| \N \N | Coarsely chopped |
| 1½ cup | Whipping cream |
| ½ teaspoon | Salt |
| 12 ounces | Bow tie pasta |
| 3 tablespoons | Minced fresh parsley |
| \N \N | Grated Parmesan cheese |
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.