Wednesday, September 14, 2011

Farfalle with Sausage, Tomatoes, and Cream

I'm back! I have been cooking a little more lately. I am trying to get used to my new small, outdated kitchen! I'm starting to figure out some new tricks to make it work. Anyway, this is the first meal I made in said kitchen and it was quite delicious. I bought this cookbook last winter and have yet to make anything from it, so I decided to break it open. It is full of great recipes I have tagged to try over the next few months so look out for more yumminess! The only thing I would change about this recipe next time I make it is to make it with bacon. I think the smokiness from the bacon would be perfect! If you don't eat pork try turkey or chicken sausage or turkey bacon. Either would be great substitutes!

 Farfalle with Sausage, Tomatoes, and Cream
Courtesy of Barbara Fairchild

-2 tbl olive oil
-1 lb of sweet italian sausages, casings removed (i used regular sausage)
-1/2 tsp dried crushed red pepper
-1 c chopped onion
-3 garlic cloves, minced
-1 28 oz can crushed tomatoes with added puree
- 1/2 c heavy cream
-1 lb farfalle (bow tie pasta)
-1 c (packed) chopped fresh basil
freshly grated pecorino romano cheese

Heat oil in heavy large skillet over medium-high heat. Add sausages and crushed red pepper. Saute until sausages are no longer pink, breaking into chunks with fork, about 5 minutes. Add onion and garlic; saute 3 minutes. Add tomatoes and cream. Reduce heat to low; simmer until mixture thickens, about 3 minutes. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 c pasta cooking liquid.(I did not reserve pasta water and it was fine). Return pasta to same pot.

Add sausage mixture to pasta; toss over medium heat, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Transfer pasta to serving dish. Sprinkle with basil. Serve passing cheese separately.

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