Bow ties with sausage, tomatoes and cream

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.

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