Ingredients:

  • 12 oz (340g) bow tie pasta (farfalle)
  • 1 lb (454g) Italian sausage (mild or spicy, casings removed)
  • 1 tablespoon (15ml) olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 (14 oz) can (397g) diced tomatoes, undrained
  • 1/2 cup (120ml) heavy cream (optional)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper to taste
  • 1/2 cup (50g) grated Parmesan cheese, plus more for serving
  • Fresh basil or parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving ½ cup pasta water.
  2. Heat olive oil in a skillet over medium heat. Add sausage, breaking it apart. Cook until browned and cooked through. Remove and set aside.
  3. In the same skillet, add onion and cook until softened. Add garlic and cook until fragrant (about 1 minute).
  4. Add diced tomatoes, Italian seasoning, red pepper flakes (if using), salt, and pepper to the skillet. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. If using heavy cream, stir it in now and heat through.
  5. Return the cooked sausage to the skillet. Add the cooked pasta to the sauce and toss gently to coat evenly. Add a splash of the reserved pasta water if the sauce is too thick.
  6. Sprinkle with Parmesan cheese and toss again. Garnish with fresh basil or parsley before serving. Offer extra Parmesan cheese at the table.