Thanks Julie!

The last post was a recipe from my sister-in-law, so it seems fitting that my next one would be from my other sister-in-law. :) Julie sent this recipe saying she made it and it was wonderful, so I had to try it. Not only was it good, but it was EASY and it makes a ton. I didn't even bother to alter it to make it smaller; rather, I just froze a bunch of it and we have leftovers this week too.

Farfalle with Sausage, Tomatoes, and Cream

2 tablespoons olive oil

1 pound sweet Italian sausages, casings removed

1/2 teaspoon dried crushed red pepper

1 cup chopped onion

3 garlic cloves, minced

1 28-ounce can crushed tomatoes with added puree

1/2 cup whipping cream

1 pound farfalle (bow-tie pasta)

1/2 cup (packed) chopped fresh basil

*I didn't use the basil

Freshly grated Pecorino Romano cheese

*I didn't do this either, we just went simple and used the grated Parm. that we had in the fridge

Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. 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. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

Side note: I only added back a little of the water and I thought the sauce coated the pasta well. This was great! Michael suggested doubling the red pepper to make it a tad spicier, so I might try that next time. Overall, this was so easy and fast and was a yummy dish that made a ton!