Bow Ties with Sausage, Tomatoes and Cream

One of my friends posted this recipe for Bow Ties with Sausage, Tomatoes and Cream on Facebook recently, touting it as a delicious, easy weeknight meal. I'm always struggling to put meals on the menu that don't include chicken, so I was excited to try this.


One word - delicious. I really can't say enough good things about this recipe. It couldn't have been easier to make but the flavors were perfect with the spicy sausage, tomatoes, and richness from the cream. SP practically inhaled his bowl and said he could keep going back for more. And Baby Girl was also a big fan, which is an automatic winner in my book. This is definitely going on my must-make-again-soon list. I served the pasta with side salads made with homemade red wine vinaigrette (recipe coming tomorrow!)

UPDATE January 2015 - a picture I posted on Instagram. We still love this meal.

Kitchen Quick Tip - Avoid a messy cutting board by using kitchen scissors to cut the tomatoes while they're still inside the can.

Bow Ties with Sausage, Tomatoes and Cream
Modified from Allrecipes.com

1-lb package bow tie pasta (or other short-cut pasta)
2 tablespoons olive oil
1 pound Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes (optional if you want some spice)
1 large onion, coarsely chopped
1 (28 ounce) can Italian-style plum tomatoes, coarsely chopped
1 1/2 cups half and half (could even do a combo of milk and half and half)
1/2 teaspoon salt
3 tablespoons minced fresh parsley

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water according to package directions; drain.

Heat oil in a large, deep skillet (large enough to hold the sauce and pasta) over medium heat. Cook sausage and pepper flakes (if using) until sausage is evenly browned. Add the onion and cook until tender. Stir in tomatoes, half and half, and salt. Simmer until mixture thickens, 8 to 10 minutes.

Stir cooked pasta into sauce, and heat through. Taste and adjust seasonings. Sprinkle with chopped parsley.