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This recipe was featured in Primo Pasta.
Jennifer Rieck | Medina EC
“This is our new favorite pasta dish! Everyone loves it. It’s pretty quick and easy to make and really delicious.”
8 ounces farfalle (bowtie pasta)
1 pound ground Italian sausage (if using sausage in casing, remove casing and crumble up)
1 can (14 ounces) diced tomatoes, drained
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 cup heavy whipping cream
1/4 cup freshly grated Parmesan cheese
1. Bring a large pot of salted water to a boil and cook the pasta per package directions for al dente, then drain and set aside.
2. Meanwhile, brown the sausage in a large skillet over medium-high heat until sausage is cooked through and crumbled. If you have an excessive amount of rendered fat in the skillet, drain it.
3. Add the tomatoes, oregano, garlic powder and salt to the sausage, and stir well to combine. Add the cream and bring the mixture to a slight boil. Reduce heat to medium and simmer, uncovered, 8–10 minutes or until sauce is reduced and thickened.
4. Remove skillet from heat and stir in the cooked pasta and Parmesan. Serve with additional Parmesan cheese, if desired.
Feel free to substitute any medium-sized pasta (like fusilli, cavatappi or penne) for the farfalle. If you like saucier pasta dishes, use less pasta. If you like your pasta dishes on the saucy side, don’t drain the canned tomatoes.