Yields about 6 servings.
2 tbs. olive oil
1 pound sweet Italian sausage, casings removed
1/2 tsp. dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28 oz. can crushed tomatoes
1 10 oz. can tomato puree
1/2 cup whipping cream
salt and pepper
1 pound farfalle (bow-tie pasta)
1/2 cup chopped fresh basil
grated Romano cheese
Heat oil in a large skillet over medium-high heat.
Add the sausage and pepper.
Saute until the sausage is no longer pink, breaking it into pieces.
Add onion and garlic; saute 3 minutes.
Add tomatoes, puree and cream.
Reduce heat to low and simmer until the mixture thickens, about 3 minutes.
Season with salt and pepper.
Meanwhile cook the pasta according to package instructions.
Drain, reserving 1 cup of the liquid.
Add the pasta to the skillet with the tomato/sausage mixture.
Toss over medium heat. Add some of the liquid if dry.
Remove from the heat and sprinkle with the basil.
Serve, passing the cheese separately.