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Creamy Bow ties with Sausage and Tomatoes

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Wednesday, 17 October 2007 02:04
Makes: 4 Servings

  • 2 Tbs olive oil
  • 1 pound sweet Italian sausage, crumbled
  • 1/2 tsp dried red pepper flakes
  • 1/2 cup diced onions
  • 3 cloves garlic, minced
  • 1 can Italian plum tomatoes, drained and coarsely chopped
  • 1½ cup whipping cream
  • 1/2 tsp salt
  • 12 oz bow tie pasta
  • 3 Tbs minced fresh parsley
  • Freshly grated parmesan cheese
  • Fresh parsley
  • Heat oil in heavy large skillet over medium heat.
  • Add sausage and pepper flakes. Cook until sausage is no longer pink, 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.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking.
  • Drain. Serve on a plate or flat bowl with cream mixture.
  • Top with fresh grated parmesan and parsley.


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