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Farfalle with Sausage, Tomatoes, and Cream

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Farfalle with Sausage, Tomatoes, and Cream

Farfalle with Sausage, Tomatoes, and Cream

amanda

Equipment

  • - Pasta Sheet Maker: A machine to roll out pasta sheets efficiently

  • - Pasta Rolling Pin: Rolls out homemade pasta dough into thin sheets manually

  • - Pasta Machine: Tool to roll and cut fresh pasta for bow-tie shapes directly from dough

  • - Cutting Board: For safely cutting ingredients without cross-contamination

  • - Chef's Knife: Versatile kitchen knife for chopping tomatoes, sausages, etc.

  • - Cutting Board Cover: To keep the cutting board clean while slicing raw ingredients

  • - Pasta Colander: For draining cooked pasta without breaking it apart

  • - Stainless Steel Skillet: Ideal for sautéing onions and bell peppers

  • - Pot: For boiling pasta or simmering sauce components

  • - Digital Food Scale: Ensures precision in recipes, particularly with weight measurements

  • - Pasta Boilers: Convenient tools for quickly boiling water (alternative adaptations suggested)

Ingredients

  • 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

  • 1 28-ounce can crushed tomatoes with added puree

  • 1/2 cup whipping cream

  • 1 pound farfalle (bow-tie pasta)

  • 1/2 cup (packed) chopped fresh basil

  • Freshly grated Pecorino Romano cheese

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
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