Bow Ties with Sausage, Tomatoes, and Cream
17 Wednesday Oct 2012
My husband loves hot sausage, but my daughter and I could do without. She and I like sweet sausage, but sometimes we’ve got to make him happy as well. Especially when he buys hot sausage and I have to cook it so it doesn’t just sit in the freezer for months on end!
I asked some of the girls on my cooking board for a few suggestions. I wanted something that would use up the spicy sausage, but would mute it just a bit so my daughter and I would enjoy it as well. This was one of the recipes that immediately got bookmarked. I knew between the pasta and cream it would be perfect for me and he would be happy as well. I didn’t realize just how happy he would be though! Before I finished snapping a picture of my plate for the blog he was headed back for a second serving!
A Taste of Home provided a great kitchen tip as well. To avoid a messy cutting board, use kitchen shears to cut the tomatoes while they’re still inside the can. Perfect!
Bow ties with Sausage, Tomatoes, and Cream
- 1 lb bow tie pasta
- 2 Tbsp olive oil
- 1 lb spicy Italian sausage, casings removed and crumbled
- 1/2 tsp red pepper flakes (optional only if you want more heat)
- 1 large onion, coarsely chopped
- 3 cloves garlic, minced
- 1 28oz. can Italian-style plum tomatoes, coarsely chopped
- 1 1/2 cups heavy cream
- 1/2 tsp salt
- 3 Tbsp fresh parsley, minced
Bring a large pot of lightly salted water to a boil. Cook pasta according to the directions on the package and drain.
While the pasta is cooking, heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Add onion and garlic, cook until onion is tender and translucent. Stir in tomatoes, cream, and salt. Simmer until the mixture thickens, 8 to 10 minutes.
Stir cooked pasta into sauce and heat through. Sprinkle with chopped parsley.