Categories: Pasta

Ingredients

• 16 oz. bow tie pasta
• 1 lb. bulk Italian sausage
• 1/2 cup chopped onion
• 1/2 tsp. crushed red pepper flakes
• 1 1/2 tsp. minced garlic
• 2 cans (14.5 oz. each) Italian stewed tomatoes, drained and chopped
• 1 1/2 cups heavy whipping cream
• 1/4 tsp. salt
• 1/4 tsp. dried basil
• Shredded Parmesan

Directions

1. Cook pasta as directed. Drain.

2. Meanwhile, in a 6-qt. stockpot, cook and crumble sausage with onion and pepper flakes over medium heat until no longer pink, 5-7 minutes. Add garlic; cook 1 minute. Drain.

3. Stir in stewed tomatoes, cream, salt and basil; bring to a boil over medium heat. Reduce heat; simmer, uncovered, until sauce is thickened, 6-8 minutes, stirring occasionally. Stir in cooked pasta; heat through. Serve with Parmesan.

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