Prep 30 mins
Cook 0 mins
From Epicurious.com. What a great dish!
- 2 tablespoons olive oil
- 1 lb italian sweet sausage, casings removed
- 1⁄2 teaspoon dry crushed red pepper
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 (28 ounce) can crushed tomatoes in puree
- 1⁄2 cup whipping cream
- 1 lb farfalle pasta (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.
This is wonderful and I would rate it 10 stars if I could! I made the full recipe so my husband and I will have another meal, possibly two, later in the week. The only tweaks I made were to add the basil to the sauce while it cooked and to reduce the amount of red pepper flakes by half. I can't eat real spicy foods and my husband can add all the extra peppers he wants at the table!
This is a great recipe that I have been making for years! I use 5 cloves of garlic instead of three.I also toss the basil in with the sauce while it simmers, to let it soften and infuse with the other flavors. Fresh spinach can be added at the end to get more veggies in our meals. Thanks for posting Milanz.
I used a slightly different version from epicurious (which I think was posted quite some time ago), which included a tablespoon of dried sage rather than the basil and one cup of cream. Delicious and somewhat decadent (with the cup of cream). Very easy to make and surprisingly quick.