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Add a photoThis pasta recipe can stand all the “tweaking” you care to administer. I added fresh oregano and basil from the garden, some chianti, and scaled back a bit on the parsley.
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 1/2 cup whipping cream
- 1 pound farfalle (bow-tie pasta)
- 1/2 cup (packed) chopped fresh basil
- Parmesan cheese
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 8 servings | |
| Calories 268 | |
| Calories from Fat 193 | 72% |
| Total Fat 21.45g | 27% |
| Saturated Fat 6.91g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 552mg | 23% |
| Potassium 477mg | 14% |
| Total Carbs 9.93g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.78g | 1% |
| Protein 10.04g | 16% |
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