Thursday, June 16, 2016

#3890 - Italian Bow Tie Sausage

(by Shirley McNevich)

12oz. bow tie pasta
2 TBSP olive oil
1lb. Italian sausage (casings removed; sausage crumbled)
1/2 tsp. red pepper flakes
1/2 to 1 cup chopped onions
3 minced garlic cloves
28oz. Italian style diced tomatoes (drained)
1 1/2 cups heavy cream
3 TBSP chopped fresh parsley
1/2 tsp. Italian seasoning
other seasonings (to your taste)

Cook the bow tie pasta in salted water according to box directions--drain but DO NOT RINSE. In a skillet over medium heat add olive oil, crumbled sausage and red pepper flakes--cook/stir until sausage is browned. Drain off any grease and return sausage to the skillet. To the sausage in the skillet add chopped onions and minced garlic--cook/stir until onions are tender. Add drained diced tomatoes, heavy cream and Italian seasoning--cook/stir about 10 minutes or until mixture thickens. Taste--add other seasonings to your taste, then stir. Remove from heat--add drained pasta and chopped parsley--stir to mix.

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