Italian Sausage, Tomato, and Cream With Bow Ties
photo by limeandspoontt
- Ready In:
- 2 tablespoons olive oil
- 1 lb sweet Italian sausage, casings removed and crumbled
- 1⁄2 teaspoon dried red pepper flakes
- 1⁄2 cup diced onion
- 2 garlic cloves, minced
- 1 (15 ounce) can Italian plum tomatoes, coarsely chopped
- 1 (3 ounce) can black olives, sliced
- 1 1⁄2 cups whipping cream
- 1⁄2 teaspoon salt
- 12 ounces bow tie pasta
- 3 tablespoons minced fresh parsley
- freshly 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, olives, cream, salt and parsley. 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.
- Toss with mixture and sprinkle with parmesan.
I cannot begin to tell you how wonderful this recipe is! I have now made this no less than 6 times and I just keep finding new ways to change it up (to our tastes). 1st time was made as written - very, very good. I've made several times using Half 'n Half. As with others, I have elected to omit the olive oil (anything to help lighten the dish)...I used hot italian sausage with great success and have also added shitake mushrooms and (at the last few minutes) 1/2 frozen peas. This is now so favored in our house, it has been requested on a regular basis. Thank you Potsie for another awesome dish!!
I made this dish for a going away party. I couldn't believe how people were raving about! I did not "lighten" up this recipe. This is not something I make daily so no skimping on ingrediants. I had no olives so they were omitted and I had no parsley however I did have fresh basil that I added at the end and it totally made the dish. This dish is soooo simple yet so decadent people will think your are a master chef!!
It was a dark and stormy night... and I wanted comfort food. I didn't follow it to a T but I followed it closely enough that I can see that this recipe deserves all the 5-Star reviews it receives. I skipped the olives and put them on my salad instead. But, I was in the mood for comfort food so the salad sat uneaten. This dish is so hearty and filling that it doesn't need any sides. Thank you for sharing this recipe!
I have been making this recipe for years now and have no clue why I didn't review it earlier. I blame menopause. Folks, you need to make this. It is the easiest, most forgiving recipe around. I have made it as written (almost), made it with half cream and half chicken stock on virtuous days, tossed in yummy odds and ends and it never, ever fails. The only ingredient I haven't used is the black olives because 'someone' around here thinks they are gross. Thanks Potsie for a real, no-fail gem!
Very good! I used half and half as didn't have heavy cream on hand, and also substituted 2 Tbsp dried parsley instead of the fresh and omitted the olives for the same reason although I want to try it with the olives next time. I also think I'll make it with fettucini pasta next time. We had it with a side of broccoli, a roll and a glass of wine. Definitely will be making this again.
This was good and easy to make. I didn't add the olives and used about 1/4 teaspoon of black pepper instead of red pepper flakes. I didn't add the full amount of pasta because we like our pasta saucy and it seemed like there was more pasta then sauce. I didn't have italian tomatoes so I used petite diced tomatoes and 1/2 teaspoon of italian seasoning. I also only used two tablespoons of parsley. Hubby said it tasted better then it looked. I also enjoyed it.