Wednesday, January 30, 2008

Farfalle with Sausage, Tomatoes, and Cream

Another wonderful pasta with a sauce recipe. If I'm in a hurry to fix dinner, pasta is the dish that I go with. And it can't get easier and tastier than this when making pasta with a sauce. This Bon Appetit recipe really doesn't need any changes, but if you can have some additions to make it richer.

You can add sliced mushrooms to the sauce if you like them. You can also add some goat cheese to the pasta, which goes great with the creamy texture of the sauce. But other than these there is really not much you would want to change with this recipe.

If I don't have sausages handy I use ground beef. Any kind of ground beef, even turkey would work with this sauce.

Serve with some red wine and enjoy:))



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.

Makes 6 servings.

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