Pasta with Sausage, Tomatoes and Cream Print Email

2 tablespoons olive oil
1 pound sweet Italian sausage
1/2 teaspoon crushed red pepper
1/2 cup diced onion
3 cloves garlic, minced
1 28-ounce can San Marzano tomatoes, chopped
1-1/2 cups whipping cream
1/2 teaspoon salt
3/4 pound pasta (bowtie, rotini, etc.)
3 tablespoons fresh minced basil

Parmigiano Reggiano cheese, grated
1/4 cup chopped fresh parsley

Heat oil in large heavy skillet over medium heat. Remove casings from sausage, crumble and cook in oil with crushed pepper until sausage is no longer pink, about 7 minutes. Add onion and garlic and cook another 5-7 minutes until tender. Drain tomatoes, chop coarsely and stir into sausage along with cream, salt and basil. Simmer until mixture thickens slightly, about 4 minutes.

In a separate pot of boiling salted water, cook pasta al dente. Drain pasta and add to simmering sauce. Garnish with Parmesan and parsley. Serves 4. - adapted from