Tuesday, July 29, 2014

Bowtie Pasta with Italian Sausage & Cream Sauce

Papillon con salsiccia e crema di italiano

You're right, I'm just messin' with ya'!  It's Bowties with Italian Sausage & Cream!  But doesn't it look (and sound) dreamy in Italian? 

Me & Linda
A few years ago, my close friend, Linda, made this dish for me and my husband, and it tasted like food from a fine Italian restaurant.  I had never added cream to my sauce before and wasn't quite sure if I'd like it...I had no need to be concerned!  It was delicious and quickly became a favorite of mine.  Great for company because it makes a lot, and it's a quick, easy dinner to prepare.  You won't believe how easy!  This dish also makes a great presentation when you bring it to the table too.

Remember, the sauce is not to be poured over the pasta, it's to be mixed in with it, so the pasta absorbs the sauce and every bite is a scrumptious combination of flavors!


lb. box of Bowtie pasta (Farfalle)
1 Tbsp. olive oil
1 lb. sweet Italian sausage (casings removed and crumbled)
1/2 tsp. red pepper flakes
1/2 c. diced onion    
3 cloves garlic, minced
1/2 tsp. dried Italian seasoning (optional)
1 (28oz. can) Italian style plum tomatoes, drained & coarsely chopped
1 1/2 c. heavy cream
1/2 tsp. salt
2 Tbsp. fresh parsley, minced

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown.  Drain any extra grease from the pan.  Then, stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.

Stir cooked pasta into sauce, and heat through. Sprinkle with parsley and a little freshly grated parmesan.

"Step out into the invincible future with Him"  -Oswald Chambers

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