I am so glad the weekend is finally here! I am even happier that I am not sitting on I95 right now in a ton of traffic. Holiday weekends in northern Virginia spell one thing - Major Traffic! We usually head to the beach on holiday weekends but not this year. Instead we'll probably go in a few weeks when there is no traffic. Makes a lot more sense to me.
This recipe comes from the January 2006 issue of Bon Appetit. It is exactly the kind of dish I love to make and eat. I love one dish meals and my favorites always have pasta in them. This goes a long way and is very versatile. You can add some of your own extra ingredients if you like or just have it the way the recipes states. It's a winner and one I will make again and again.
Hope everyone has a great weekend and lots of fun!!! Let the sun keep shining!
2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1/2 teaspoon dried crushed red pepper (I omitted this since my son doesn't care for spicy food)
1 cup chopped onion
3 garlic cloves, minced
1 28-0unce can crushed tomatoes with added puree
1/2 cup whipping cream
1 pound farfalle (bow-tie pasta)
1/2 cup chopped fresh basil (I used dried)
Freshly grated Pecorino Romano cheese
Heat oil in large skillet over medium-high heat. Add sausage and crushed red pepper. Saute until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; saute 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 cooked 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, adding cheese.