This is one of my favorite, simple dinner recipes. It is yummy and hearty enough for a Sunday meal, but also quick and easy enough for a weeknight. Also, leftovers remain amazingly delicious! (Coming from someone who is generally not a huge fan of leftovers, that is high praise.)
This recipe actually originates from my parent’s neighbor’s friend — I know, it’s already passed through quite a few hands! I have not done much to adapt it as it really is pretty perfect as is. So, I give credit to my mom, my neighbors, and their friend for sharing this recipe – and now I will share it with you! Enjoy!
bowtie pasta with sweet sausage & tomatoes
- 1 Tbsp. olive oil
- 1 lb. sweet Italian sausage, casings removed
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp. crushed red pepper
- 1 28-oz. can plum tomatoes
- 1 cup heavy cream (or half & half)
- 1/4 tsp. salt
- 3 Tbsp. chopped fresh basil
- Pecorino romano cheese, grated
- 1 lb. farfalle pasta
Heat the olive oil in a large skillet over medium heat. Remove casings from sausage and add to skillet along with crushed red pepper. With a wooden spoon, break up sausage into bite-sized pieces. Cook over medium heat until browned. Add onion and garlic, cook 8-10 minutes until tender.
Coarsely chop the canned plum tomatoes and add to the skillet with the juices from the can. Add cream and salt. Bring to a simmer and cook until thickened (~5-10 minutes).
Meanwhile, bring a pot of water to boil and cook pasta, al dente. Drain pasta and combine with thickened sauce (I like to transfer the pasta over to the skillet of sauce with a slotted spoon to get some of the starchy water in to thicken the sauce!). Top with chopped basil and pecorino romano to taste.
Recipe adapted from my parent’s neighbor’s friend
How I eat it: with A LOT of grated cheese (see below!)