Ingredients

• 2 tablespoons olive oil
• 1 lb italian sweet sausage, casings removed
• 1/2 teaspoon dry crushed red pepper
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes in puree
• 1/2 cup whipping cream
• 1 lb farfalle pasta (bow-tie pasta)
• 1/2 cup packed chopped fresh basil
• freshly grated pecorino romano cheese

Instructions

1. Heat oil in heavy large skillet over medium-high heat.

2. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes.

3. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer.

4. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes.

5. Season to taste with salt and pepper.

6. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid.

7. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry.

8. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.