Farfalle with Sausage in Tomato and Cream Sauce

This 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.

Farfalle with Sausage, Tomatoes, and Cream sauce
AuthorHeather Erica von BargenDifficultyBeginner

This 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.

Farfalle with Sausage, Tomatoes, and Cream sauce
Yields6 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins
 12 tbsp Extra Virgin Olive Oil
 1 lb or .454 grams of Sausage, casings removed
 1 tsp dried Crushed Red Pepper, or more or less to your taste
 1 cup chopped onion, or more or less to your taste
 3 gloves of garlic, or more or less to your taste
 28 oz can of crushed tomatoes, or use passata in jars.
 ½ cup heavy cream
 1 lb or 500 grams of farfalle, or whatever dried pasta you prefer
 fresh basil, chopped. As much as you want
 Freshly grated Parmigiano Reggiano or Pecorino cheese
1

Put water on to boil in a big pot for the pasta

2

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.

3

Add onion and garlic, sauté for a few minutes more.

4

Add tomatoes and cream and reduce heat to low to simmer until it thickens.

5

Add salt and pepper to taste.

6

Meanwhile, cook the pasta in boiling salted water until al dente.
Drain the noodles, and add to the sausage mixture, keeping the pasta water.

7

Toss the noodles and the sausage sauce over low heat, adding a ladle of pasta water or two if dry.

8

Serve with fresh basil and Parmigiano-Reggiano.

9

Buon Appetito!

Ingredients

 12 tbsp Extra Virgin Olive Oil
 1 lb or .454 grams of Sausage, casings removed
 1 tsp dried Crushed Red Pepper, or more or less to your taste
 1 cup chopped onion, or more or less to your taste
 3 gloves of garlic, or more or less to your taste
 28 oz can of crushed tomatoes, or use passata in jars.
 ½ cup heavy cream
 1 lb or 500 grams of farfalle, or whatever dried pasta you prefer
 fresh basil, chopped. As much as you want
 Freshly grated Parmigiano Reggiano or Pecorino cheese

Directions

1

Put water on to boil in a big pot for the pasta

2

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.

3

Add onion and garlic, sauté for a few minutes more.

4

Add tomatoes and cream and reduce heat to low to simmer until it thickens.

5

Add salt and pepper to taste.

6

Meanwhile, cook the pasta in boiling salted water until al dente.
Drain the noodles, and add to the sausage mixture, keeping the pasta water.

7

Toss the noodles and the sausage sauce over low heat, adding a ladle of pasta water or two if dry.

8

Serve with fresh basil and Parmigiano-Reggiano.

9

Buon Appetito!

Farfalle with Sausage in Tomato and Cream Sauce

Author: Heather Erica von Bargen

Heather is the host of Casa Pace e Gioia, a holiday rental home with a private pool, olive groves, and grapevines on 8 acres in the countryside hills of Le Marche, Italy.

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