Pasta with Sausage and Tomato Cream Sauce

• 2 tablespoons olive oil
  
• 1 pound sweet Italian sausages, casings removed
• 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 whipping cream (I used half and half.)
  

• 1 pound farfalle (I used penne.)
• 1/2 cup (packed) chopped fresh basil
• Freshly grated Pecorino Romano cheese (I used Parmesan.)
  

Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, 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. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

Read More http://www.epicurious.com/recipes/food/views/Farfalle-with-Sausage-Tomatoes-and-Cream-233707#ixzz11iyS0D9V