Bow ties with sausage, tomatoes, and cream is a fan-favorite in our house. It makes enough to feed small army and we definitely would devour the whole thing if it were a tad more healthy. We only make it about twice a year, but when we do it is oh so good.
- 12 oz bow-tie pasta (most boxes are 16 oz so I use 3/4 box)
- 2 Tablespoons olive oil
- 1 pound sweet Italian sausage (some times you can find it in the roll but other times it is in links - remove the casings if it is in links)
- 1/2 teaspoon red pepper flakes
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 1 (28 oz) can Italian-style plum tomatoes (whole), drained and coarsely chopped
- 1 1/2 cups of heavy cream (I often sub light cream but just know it will not thicken as nicely)
- 1/2 teaspoon of salt
- 3 Tablespoons minced fresh parsley (missing in the picture because I forgot to buy it)
- Freshly grated/shredded Parmesan.
- Bring a large pot of lightly salted water to a rolling boil, and cook pasta 8 to 10 minutes or until al dente. Drain and place in a large bowl. (Work on making the sauce at the same time so they will be evenly warm).
- While water is boiling/pasta is cooking, heat oil in a large, deep skillet over medium heat.
- Cook sausage and pepper flakes using a fork to crumble the sausage as it cooks. Cook until sausage is evenly browned and no pink is visible.
- Stir in onion and garlic and cook until onion is tender.
- Stir in tomatoes, cream and salt. Simmer until mixture thickens, 8 to 10 minutes.
- Pour sauce over pasta in large bowl and stir to coat. Sprinkle with fresh parsley and Parmesan if you prefer.
Original recipe from All Recipes.