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Post by ReneeW on Nov 6, 2013 9:19:22 GMT -6
Farfalle with Sausage, Tomatoes, and Cream Bon Appétit | January 2006 Ingredients 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 Preparation 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. Read More www.epicurious.com/recipes/food/views/Farfalle-with-Sausage-Tomatoes-and-Cream-233707#ixzz2jsYvmeBq |
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