AuthorHeather Erica von BargenDifficultyBeginnerThis is Matt's favorite recipe and it's super easy to make with ingredients on hand. If you don't have farfalle it's also good with penne or even mezze maniche. It's also good without basil. You can use whatever type of tomatoes you have on hand. I use passata in the jar instead of canned crushed tomatoes. You can use pecorino or parmigiano cheese. It's super flexible. I usually halve the recipe for dinner for 2 people with lunch leftovers.
Put water on to boil in a big pot for the pasta
Using a large flat skillet, heat the olive oil over medium-high heat. Add the sausage and crushed red pepper. Sauté until sausage is cooked through, breaking it into small pieces.
Add onion and garlic, sauté for a few minutes more.
Add tomatoes and cream and reduce heat to low to simmer until it thickens.
Add salt and pepper to taste.
Meanwhile, cook the pasta in boiling salted water until al dente.
Drain the noodles, and add to the sausage mixture, keeping the pasta water.
Toss the noodles and the sausage sauce over low heat, adding a ladle of pasta water or two if dry.
Serve with fresh basil and Parmigiano-Reggiano.
Buon Appetito!
Ingredients
Directions
Put water on to boil in a big pot for the pasta
Using a large flat skillet, heat the olive oil over medium-high heat. Add the sausage and crushed red pepper. Sauté until sausage is cooked through, breaking it into small pieces.
Add onion and garlic, sauté for a few minutes more.
Add tomatoes and cream and reduce heat to low to simmer until it thickens.
Add salt and pepper to taste.
Meanwhile, cook the pasta in boiling salted water until al dente.
Drain the noodles, and add to the sausage mixture, keeping the pasta water.
Toss the noodles and the sausage sauce over low heat, adding a ladle of pasta water or two if dry.
Serve with fresh basil and Parmigiano-Reggiano.
Buon Appetito!
