Thursday, May 1, 2014

Creamy Italian Sausage Bowtie Pasta

This is an under 30 minute meal and it's delicious. It's a lot like the Italian Sausage Fettuccine I make a lot, but with bowtie pasta instead and some less fussy ingredients (that one calls for shallots, which I don't usually have on hand). This recipe is originally from Lilluna, but I modified it slightly. I served it with some sourdough bread from Costco and mixed veggies and it was a fast weeknight meal.

Creamy Italian Sausage Bowtie Pasta

1, 12 oz package bowtie pasta
1 lb bulk Italian sausage
pinch red pepper flakes
1/2 cup diced onions
1 1/2 teaspoons minced garlic
1, 14.5 oz can petite diced tomatoes, undrained
2 cups heavy cream
1/2 teaspoon salt
1/2 teaspoon dried rubbed sage
1/4 teaspoon dried basil
3/4 cup grated fresh Parmesan cheese, divided

Cook pasta according to package directions, reserving 1 cup of the pasta water. Drain, and set aside.

Meanwhile, in a large deep skillet brown sausage, breaking up with a spatula, until cooked through. Add pepper flakes and diced onions and cook until onions are tender. Add tomatoes, cream, salt, rubbed sage, basil, and 1/2 cup grated Parmesan. Bring to a boil. Reduce heat and simmer uncovered for 6-8 minutes or until slightly thickened. Add drained pasta, tossing to coat with sauce. Add reserved pasta water as needed to thin sauce to desired consistency. Garnish with remaining 1/4 cup Parmesan.

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