Farfalle With Sausage, Tomatoes, And Cream

• 2 tablespoons olive oil
• 1 lb italian sweet sausage, casings removed
• 1/2 teaspoon dry crushed red pepper
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes in puree
• 1/2 cup whipping cream
• 1 lb farfalle pasta (bow-tie pasta)
• 1/2 cup packed chopped fresh basil
• freshly grated pecorino romano cheese

1. Heat oil in heavy large skillet over medium-high heat.
2. Add sausage and crushed red pepper. Saute until sausage is no longer pink, breaking up with back of fork, about 5 minutes.
3. Add onion and garlic; saute until onion is tender and sausage is browned, about 3 minutes longer.
4. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes.
5. Season to taste with salt and pepper.
6. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
7. 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.
8. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

olive oil, italian sweet sausage, red pepper, onion, garlic, tomatoes, whipping cream, pasta, fresh basil, pecorino romano cheese

Taken from www.food.com/recipe/farfalle-with-sausage-tomatoes-and-cream-153533 (may not work)