Farfalle with Sausage, Tomatoes and Cream

I always keep the ingredients for this on hand, because it's a great dinner to fix when you're short on time.  The sausage adds a kick of spice (and protein) and the cream mellows it out.  The tomatoes round out all the flavors and make for hearty, flavorful weeknight dinner.

Farfalle with Sausage, Tomatoes and Cream

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Total Time: 40 minutes
Servings: 6


  • 2 tablespoons  olive oil
  • 1 pound  sweet Italian sausages, casings removed
  • 1/2 teaspoon  dried crushed red pepper
  • 1 cup  chopped onion
  • 3 garlic cloves, minced
  • One 28-ounce can crushed tomatoes
  • 1/2 cup  whipping cream
  • 1 pound  farfalle (bow-tie pasta)
  • 1/2 cup  (packed) chopped fresh basil
  • Freshly grated Pecorino Romano cheese


  • Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry.
  • Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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