Monday, April 21, 2008

Bowties in a Sausage Cream Sauce

This is one of the best pasta dishes we've ever had. It's definitely not low-fat, but it's creamy, a little spicy and definitely delicious. My family requests this often, and when sausage goes on sale I stock up!


1 package bowtie pasta
2 T. olive oil
1 lb. sweet or hot Italian sausage, casings removed and crumbled
-(you can also use the rolled sausage, i.e. Jimmy Dean)
1/2 tsp. red pepper flakes
3 cloves garlic, minced
1/2 c. onion, diced
1 can (28 oz.) Italian-style tomatoes, drained and coarsely chopped
1 1/2 c. heavy cream
1/2 tsp. salt
3 T. minced fresh basil

Bring a large pot of lightly salted water to a boil. Cook pasta for 8 minutes, or until al dente; drain and set aside. Heat oil in a large skillet over medium heat, and add sausage and red pepper flakes. Cook until sausage is evenly browned, then stir in onion and garlic, cooking until onion is tender. Add tomatoes, heavy cream, and salt. Simmer until sauce thickens, about 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with fresh basil and serve.

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