Farfalle with sausage, tomatoes and cream
Prep time
Cook time
Total time
Recipe type: Main
Serves: 8
  • 1 lb sweet italian sausages, casings removed
  • 3-4 dried hot red peppers*
  • 0.5 cup diced onion
  • 3 cloves garlic, minced
  • 1 28 oz diced tomatoes, drained (or use whole tomatoes coarsely chopped and drained)
  • 1.5 cups whipping cream
  • 1 lb bow-ties(farfalle)
  • 3 Tbsp minced fresh parsley (or basil if in season)
  • salt
  • olive oil
  • parmesan cheese to serve
  1. Heat a couple of tablespoons of olive oil in a heavy skillet over medium heat. Add the sausage meat and hot peppers.
  2. Cook until the sausage is no longer pink breaking it into small chunks. Add the onion and garlic, and cook for about 7 minutes until the onions are tender and the sausage is light brown.
  3. Meanwhile bring a pot of water to a boil and cook the pasta al dente.
  4. Add the drained tomatoes and whipping cream to the mixture in the skillet. Bring it to a simmer and cook until it thickens slightly, about 4-5 minutes (you can add a little more cream if it gets too thick).
  5. Combine the cooked pasta with the sauce, and simmer until everything is warmed through and the sauce is thickened to your taste.
  6. Sprinkle with the parsley, and serve with the grated parmesan on the side.
Recipe by From Here to There at https://blog.garritys.org/2013/11/pasta-with-sausage-tomatoes-and-cream.html