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Bow Ties with Sausage, Tomato, and Cream Recipe

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This recipe for Bow Ties with Sausage, Tomato, and Cream, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emily Guffey
Added: Wednesday, April 16, 2008


1 (12 ounce) package bow tie pasta
1 tablespoon olive oil
1 lb kielbasa, sliced
1/2 teaspoon red pepper flakes
1/2 cup diced onions
3 cloves garlic, minced
1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley

1. Bring a large pot of lightly salted water to a boil.
2. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
3. Heat oil in a large, deep skillet over medium heat.
4. Cook sausage and pepper flakes until sausage is heated and browning around the edges.
5. Stir in onion and garlic, and cook until onion is tender.
6. Stir in tomatoes, cream, and salt.
7. Simmer until mixture thickens, 8 to 10 minutes.
8. Stir cooked pasta into sauce, and heat through.
9. Sprinkle with parsley.

Personal Notes:
Personal Notes:
I add mushrooms and hot peppers; I also sub half and half or milk for the cream. I like to use spicy Italian sausage for this. This is pretty simple, but very good and filling.




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