Bow Ties with Sausage, Tomatoes and Cream

This is my new favorite pasta recipe. I don't cook with sausage a lot, and this recipe isn't going to win any Weight Watchers awards, but this was just excellent. The flavor of the sausage was perfect with the cream, and there was just enough of a kick from the red pepper flakes to add a little heat.



Anytime I try a new recipe, I always follow it exactly, and then make any changes later. I wouldn't change a thing in this recipe-- and I can't wait to make it for our dinner guests next week.

Ingredients

• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.