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   Pasta with sausage, tomatoes and cream
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Kathee
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Pasta with sausage, tomatoes and cream  
« on: Jun 15th, 2011, 6:47pm »
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This is quick enough for a fast weeknight dinner and special enough for guests. Use any kind of pasta you like that is big enough to hold on to the sauce. I use Bowties or Papardelle.
 
12 ounce package bow tie pasta
1 T olive oil
1 pound sweet or hot bulk Italian sausage. (can use links, just squeeze them out of the casings)
1/2 t red pepper flakes ( I often add extra fennel seed with this)
1/2 C diced onion
3 cloves garlic, minced
2 14 oz cans diced tomatoes, undrained
1 cup cream
1/2 t salt
3 T chopped parsley
 
Bring a large pot of lightly salted water to a boil and cook pasta til al dente; drain
While pasta is cooking, heat oil in a large deep frying pan. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic and cook till onion is tender. Stir in tomatoes , cream and salt. Simmer until mixture thickens a bit - 8 to 10 minutes.
Stir cooked pasta into sauce and heat through. Serve topped with parsley.
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