Farfalle with Sausage, Tomatoes and Cream
There are several piles of old food magazines on my bookshelves that I just can’t seem to give up. You just never know when a seemingly uninteresting recipe that you skimmed over in the past will jump out and reveal itself as a real keeper. Often it is a recipe that is so perfect that you cannot believe you never noticed before!
A recipe like this one for Farfalle with Sausage, Tomatoes and Cream that comes from the January 2006 edition of Bon Appetit magazine. The recipe was submitted by a magazine reader, Cara Brunetti Hillyard. Thank you Cara for a wonderful and delicious recipe!
The sauce is both tangy and creamy, with a rich tomato- and sausage-infused sauce. It is easy to make and quick to get on the table.
A couple of notes:
The basil sprinkled on top is imperative to the flavor of the finished dish.
I made it with penne instead of farfalle, as that was the pasta I had available in the cupboard.
Farfalle with Sausage, Tomatoes and Cream
Makes 6 servings
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 the 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.
