FARFALLE WITH SAUSAGE, TOMATOES, AND CREAM Sundried Tomato Seasoning & Pesto
Serves 6
2 tablespoons olive oil
1 pound sweet Italian sausage
½ teaspoon dried red pepper flakes
8 tablespoons Sundried Tomato Seasoning & Pesto
¾ cup water
1 x 16 ounce can crushed tomatoes with added puree
½ cup whipping cream
1 pound farfalle pasta shape (rotini or penne make fine substitutes)
½ cup chopped fresh basil leaves
½ cup grated Parmesan cheese
1. In a large skillet heat the oil over medium high heat. Add the sausage and red pepper flakes, sauté until the sausage is no longer pink, breaking it into chunks, about 5 minutes.
2. Add the Sundried Tomato Seasoning & Pesto and the water, simmer for 3 minutes. Add the tomatoes and cream. Reduce the heat to low and simmer until the mixture thickens, about 3 minutes.
3. Meanwhile cook the pasta according to the directions on the package. Drain, reserving 1 cup of the cooking liquid. Return the pasta to the same pot.
4. Add the sausage mixture to the pasta and toss over medium heat, adding some of the reserved cooking liquid if the pasta seems too dry.
5. Transfer the pasta to a serving dish, sprinkle with the basil. Serve parmesan cheese separately.