Categories: Pasta
Ingredients
- 16 oz. bow tie pasta
- 1 lb. bulk Italian sausage
- 1/2 cup chopped onion
- 1/2 tsp. crushed red pepper flakes
- 1 1/2 tsp. minced garlic
- 2 cans (14.5 oz. each) Italian stewed tomatoes, drained and chopped
- 1 1/2 cups heavy whipping cream
- 1/4 tsp. salt
- 1/4 tsp. dried basil
- Shredded Parmesan
Directions
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Cook pasta as directed. Drain.
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Meanwhile, in a 6-qt. stockpot, cook and crumble sausage with onion and pepper flakes over medium heat until no longer pink, 5-7 minutes. Add garlic; cook 1 minute. Drain.
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Stir in stewed tomatoes, cream, salt and basil; bring to a boil over medium heat. Reduce heat; simmer, uncovered, until sauce is thickened, 6-8 minutes, stirring occasionally. Stir in cooked pasta; heat through. Serve with Parmesan.