Farfalle with Sausage, Tomatoes, and Cream 013

Farfalle with Sausage, Tomatoes, and Cream (recipe adapted from Bon Appétit)

“Farfalle with Sausage, Tomatoes, and Cream” is a quick and easy perennial favorite of mine. I’ve been making this pasta dish for years. The recipe calls for plenty of fresh basil, a key ingredient, and just the right amount of crushed red pepper to give it a little heat. The flavors are clean and it’s simplicity at its best. The whole family will love it.


  • 2 tablespoons olive oil
  • 1 pound sweet Italian sausage
  • 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 half and half
  • 1 pound farfalle (bow-tie pasta)
  • 1/2 cup (packed) chopped fresh basil
  • Grated Pecorino Romano cheese


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.

Meanwhile, make the sauce. Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Break up meat with wooden spoon. Sauté until sausage is no longer pink. Add onion and garlic; sauté until onion is tender and sausage is browned. Add tomatoes and half and half. Reduce heat to low and simmer until sausage mixture thickens. Season to taste with kosher salt and pepper.

Toss some pasta with the sauce until well coated. Add some reserved cooking liquid if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil and romano cheese.

Ideas: Basil lovers, also check out my top 9 recipes that use fresh herbs.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com

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