Friday, December 31, 2010

Farfalle with Tomatoes, Italian Sausage and Cream

Last night company started showing up for the New Years Eve That Doesn't Suck party and I thought I'd just throw together some delicious comfort food. I spent the day making focaccia bread and made this dish to go along with it and a big Caesar salad. DELISH!

I have been making this recipe since my graduate school days in Oak Ridge, Tennesee. This is an inexpensive dish, that comes together in about half an hour and is loaded with flavor. Its one of those go to dishes when you want something hearty and satisfying but don't have a lot of time.

Farfalle with Tomatoes, Italian Sausage and Cream
serves 6-8

1 Tbsp olive oil
1 lb farfalle (bow tie) pasta
1 lb sweet Italian sausage, casings removed
2 cloves garlic minced
1 tsp fennel seeds
1 28 oz can crushed tomatoes
1 cup heavy cream
1 tsp salt
1/4 cup chopped fresh basil
parmesan cheese

In a large skillet heat the olive oil over medium high heat. Crumble the sausage into the pan and add the fennel seeds. Brown the sausage until it is beginning to carmelize and leave a brown patina on the bottom of the pan. Add the garlic and toss. Add the tomatoes and stir. Allow the tomato mixture to cook for 10 minutes to reduce the liquid, then add cream and salt, stir and cook 5 minutes longer to thicken sauce. Remove from heat.

Prepare farfalle pasta according to package directions, drain and add to skillet with sauce, toss to combine and allow pasta to absorb the sauce for 15 minutes. Add fresh basil, toss. Serve with grated parmesan cheese.

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