Farfalle With Sausage And Cream

This is as delicious as the name suggests and as fast as can be. I originally got this recipe from epicurious but I've modified it a bit to lighten it up. I will include the original ingredients as well for those who want to go all out.


1 yellow onion, chopped
4-5 garlic cloves, diced
1 28 oz can whole tomatoes, in juice
1/4 cup heavy cream (original calls for 1/2 cup)
1/2 cup fresh basil, diced
1/2 teaspoon hot red pepper flakes
1 lb. sweet Italian chicken sausage (use sweet pork sausage if desired)

1 lb. (scant) farfalle, cooked al dente

Lots of Parm!

Directions: Cook onion until translucent, add chicken sausage, garlic, and hot pepper. (If you are using pork, you should cook the sausage first, then drain and add onions). Stir fry for 2 minutes. Add tomatoes with juice, breaking up with wooden spoon, then add cream. Cook until mixture thickens (about 4-5 mins). While this is going on, cook pasta and reserve 1 cup of cooking liquid. Add fresh basil and pasta to sauce, thinning with cooking liquid if necessary. Add S & P to taste, and serve with parm.




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