Prep 10 mins
Cook 25 mins
Totally easy dinner dish that tastes like you spent hours slaving away at the stove. Tastes like a dish straight from your favorite Italian joint. Great dish to entertain with. ** For variety, throw in a 10 oz. bag of frozen peas & 1 (8 oz.) package of fresh mushrooms (saute'd).**
- 2 tablespoons extra virgin olive oil
- 1 lb sweet Italian sausage, Casings removed, crumbled
- 1⁄2 teaspoon dried red pepper flakes
- 1⁄2 cup onion, diced
- 3 garlic cloves, minced
- 1 (28 ounce) can tomatoes (Italian Plum tomatoes drained and chopped)
- 1 1⁄2 cups whipping cream
- 1⁄2 teaspoon salt
- 1 lb farfalle pasta (Bow tie pasta)
- 3 tablespoons parsley (fresh parsley, minced)
- 1 -2 tablespoon parmesan cheese, grated
- 1 dash garlic powder
- Begin to boil water for pasta & add dash of olive oil & salt to water.
- Meanwhile, heat 2 tablespoons olive oil in large frying pan over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 10 minutes.
- Add onion and garlic to sausage in pan and cook until onion is tender and sausage is light brown, stirring occasionally, about 10 minutes.
- Stir in tomatoes, cream, garlic powder, grated cheese, parsley and salt & simmer on low until mixture thickens slightly, about 5 minutes.
- Cook pasta until "al dente" drain immediately & top with sausage mixture & additional grated cheese if desired. Serve hot.
I admit that any recipe that starts with "easy" gets my attention. I work 6 days a week and can't get into the kitchen till after 6 most days. I try to make meals that are flavorful but also heart healthy. I liked what I saw in your recipe, a good foundation for a very nice dish. My DH cannot tolerate red pepper so I strove for a milder flavor. As I planned to mix the farfalle in the sauce, I knew I would need more sauce as it soaks up. I used a whole Vidalia onion, added 8 oz of sliced Bella mushrooms when the onion and garlic were sauteeing and did not drain the diced tomatoes in basil, oregano and garlic. Used less salt and added 1/4 cup of pinot grigio white wine to the simmering red sauce. Since I have 2 pots of fresh basil growing, I snipped several leaves for the sauce and added a dash of dried Italian seasoning. Since it had 3 large cloves of garlic in it, I did not add garlic powder. To lessen the fat content I added 2 cups of fat free half and half instead of real cream. Added the cooked pasta, stirred and let the family dip up their servings. They were very impressed and want to have it again soon. Thanks for a delightful recipe.
I've made this three times, once for a family gathering. My family loves this! Had my in-laws going back for seconds.
I tried 4 of your recipes so far and loved all of them, this is my next one to try it sounds like we will love it as much as the other ones.