23 January 2011

Farfalle with Tomatoes and Cream

Browsing for ideas for the weeks menus I came across a recipe listed as one of the “best” pasta recipes on Epicurious.  It sounded easy and delicious, but made a lot more than we would have eaten in a week without never wanting to eat it again.  After reading all the comments I adapted the recipe to fit our tastes, cut it in half and lightened it.  When I took the last of the leftovers to work for lunch Mark complained that I’d taken his leftovers, the whole recipe might not have been a bad idea!     

Farfalle with Sausage Tomatoes and Cream

              1 tablespoons olive oil
1/2 pound hot Turkey Italian Sausages, casings removed
1/2 cup chopped onion
2 garlic cloves, minced
1 15-ounce can diced tomatoes mashed with a potato masher.   
1/4 cup whipping cream
1/2 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. 

Serves 3
Adapted by Carol from Epicurious

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