Bow Ties with Sausage, Tomatoes and Cream

• 2 tablespoons olive oil
• 1 pound italian sausage casings removed, crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup onions diced
• 3 cloves garlic minced
• 1 can italian plum (roma) tomatoes drained, coarsely chopped
• 1 1/2 cups heavy whipping cream
• 1/2 teaspoon salt
• 12 ounces pasta, bow-tie (farfalle)
• 3 tablespoons parsley leaves minced fresh
• 1 x parmesan, parmigiano-reggiano cheese, grated freshly grated

1. Heat oil in heavy large skillet over medium heat.
2. Add sausage and pepper flakes.
3. Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
4. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
5. Add tomatoes, cream and salt.
6. Simmer until mixture thickens slightly, about 4 minutes.
7. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking.
8. Drain.
9. Serves 4.

olive oil, italian sausage, red pepper, onions, garlic, italian plum, heavy whipping cream, salt, pasta, parsley, parmesan

Taken from recipeland.com/recipe/v/bow-ties-sausage-tomatoes-cream-5735 (may not work)