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<blockquote data-quote="moreluck" data-source="post: 80471" data-attributes="member: 1246">BOW TIES WITH SAUSAGE, TOMATOES &amp; CREAM&nbsp;2 tablespoons olive oil1 pound sweet Italian sausages, casings removed1/2 teaspoon dried crushed red pepper1 cup chopped onion3 garlic cloves, minced1 28-ounce can crushed tomatoes with added puree1/2 cup whipping cream&nbsp;1 pound farfalle (bow-tie pasta)1/2 cup (packed) chopped fresh basilFreshly grated Pecorino Romano cheese &nbsp;Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Saut*ntil sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; saut*ntil 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.&nbsp;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. &nbsp;Makes 6 servings.</blockquote>

[QUOTE="moreluck, post: 80471, member: 1246"] BOW TIES WITH SAUSAGE, TOMATOES & CREAM 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 with added puree 1/2 cup whipping cream 1 pound farfalle (bow-tie pasta) 1/2 cup (packed) chopped fresh basil Freshly grated Pecorino Romano cheese Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Saut*ntil sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; saut*ntil 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. Makes 6 servings. [/QUOTE]

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