Eugenie's Bowtie Pasta with Sausage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound(s) italian sausage, hot |
1/2 cup(s) onion diced |
2 tablespoon(s) olive oil |
3 clove(s) garlic |
28 oz can(s) italian plum tomatoes drained, coarsely chopped |
1-1/2 cup(s) whipping cream |
1/2 teaspoon(s) salt |
12 ounce(s) bowtie pasta |
3 tablespoon(s) parsley fresh, minced |
parmesan cheese grated |
Directions:
1. Heat oil in heavy skillet over medium heat. Add sausage and cook until sausage is no longer ink, stirring frequently about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown stirring occasionally about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes.
2. (Sauce can be prepared 1 day ahead. Cover tightly and refrigerate. For added flavor, add 12 cup dry white wine with tomatoes, cream and salt.)
3. Cook pasta in large pot of boiling salted water until just tender but still firm to bit (al dente), stirring occasionally to prevent sticking. Drain.
4. Bring sauce to simmer, Add pasta and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.
5. Divide pasta among plates and sprinkle with parsley. Serve with parmesan separately.
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