Bow Ties with Sausage, Tomatoes & Cream
Submitted by Delilah
Crumbled Italian sausage simmered with plum tomatoes and heavy cream, tossed with farfalle. A rich, 30-minute Italian pasta that hits the table fast on busy nights.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the pasta that lives in the back pocket of every good home cook.
Crumbled Italian sausage browns with garlic, onion, and red pepper flakes, then gets simmered with chopped plum tomatoes and heavy cream until the sauce turns thick and rosy.
Toss it with bow ties, shower it with Parmesan and fresh parsley, and dinner is done in 30 minutes flat.
The cream rounds out the acidity of the tomatoes while the sausage brings all the seasoning you need.
Pro Tips
- Remove the sausage casings and crumble the meat into small pieces for even browning and better sauce coverage
- Let the cream sauce reduce just until it coats the back of a spoon; too long and it gets overly thick
- Save a splash of pasta water to loosen the sauce when you toss everything together
- Hot Italian sausage adds more kick, or use mild if you’re cooking for younger palates
Ingredients
Directions
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.
Serves 4.
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