1 12 oz. box bowtie pasta
2 tbsp olive oil
1 lb sweet italian sausage
1/2 cup diced onion
3 cloves minced garlic
1 tbsp red pepper flakes
2 cups heavy cream
1 can 28 oz. plum tomatoes, drained and chopped (save the juice and freeze for a soup later on)
1/2 tsp salt
1 small can diced black olives
2 tbsp parsley flakes
Start your water and cook the bowtie pasta for about 10 - 11 minutes once boiling.
In a large frying pan, brown up sausage in olive oil.
When browned, add onion and garlic; cook until tender/transparent. Add pepper flakes.
Add heavy cream, tomatoes, olives, salt.
Simmer for about 5 minutes until thick; add cooked bowtie pasta.
Stir real well and let set for a few minutes.
Sprinkle with parsley flakes.
Serve with a nice loaf of fresh italian bread and a salad...
Made this tonight and the deliciousness was over the top!!! I didn't have bowties among my 20 varieties of pasta so I used campanelle, worked just fine. "DH, who rarely comments, and even less frequently takes second helpings declared it good and took a second. Good thing I only made about half a recipe because we would have eaten more...Thanks for sharing!
Made this last night and it was absolutely plate-licking good. We only had a 1# box of farfalle, so used that. Also used a 28 oz can of Contadina crushed tomatoes (which was really a puree). My granddaughter and her friend had it for lunch today, and I plan on having it for supper tonight. Thanks so much for the recipe, MistyMeadows. I have sent the recipe to all my family.
There are two kinds of Italian Sausage, as far as I know. Hot and Sweet. Hot has red pepper flakes in it and is, as described hot. Can be very hot depending on who makes it. The regular Italian Sausage is referred to as sweet although there is no sugar or sweeteners added to it. It's just plain sausage with the Italian seasonings in it.
I did buy some once that had potato in it and it was barely edible, although I have had, and have made Swedish Potato Sausage which is very good. The Italian seasoning did not work well with the potato. I do not know what inspired that sausage maker to do that. Blecch.
There are 3 kinds of Italian sausage available here, made by Johnsonville, "hot", "sweet", and "mild". I always buy the mild, 'cause that's what I prefer in the dishes I make with it.
I am definitely going to try this recipe soon, it sounds absolutely wonderful! And I will get the 'sweet' sausage for it.
There are probably other brands available other places, but here it is either Johnsonville or store brands. And the Johnsonville is really REALLY good! Store brands? Meh. . .. ..
No, I am not connected with Johnsonvlle in any way, shape or form, I just think they put out really good products.
I'm convinced that Johnsonville sausages are 30% fat, I buy a local brand called Usingers, or a store made brand at an Italian grocery chain that is also local. I have actually measured the grease from a J'ville sausage , bratwurst as well. We all admit the flavor is in the grease but you don't need that much of it.
Meezers, you are very fortunate to have such a selection to chose from! I'm sure there is a lot more call for various sausages in WI than there is here, deep in the heart of TX.
Steadycam3, that is exactly what I do, cook off the fat first. But in your area of this state, you probably have a wider variety to chose from, too. I'm in a small town in a sparsely populated area. Things stores carry are dictated by what the population buys. Our population is 75% Hispanic. That pretty much tells it all! :>)
For heavy cream I can invent an emergency quicker than you can imagine. I had about three quarts leftover from ice cream making and my DD wouldn't take it home. Sat in the freezer for three years. Took it out and made butter out of it. Wonderful butter. Still have some that I made into herb butter, frozen again!!
MistyMeadows - Thanks so much for posting this recipe. We just had it for supper, and it was really, really GOOD.
I had ripe Jimmy Nardello sweet Italian frying peppers from the garden, so diced up a few of those and browned them with the onion and garlic instead of using dried pepper flakes. We used a home-canned quart jar of our Sweet Ozark Orange garden tomatoes instead of canned tomatoes from the store, so the sauce turned out orange/yellow instead of red. No matter, it tasted great! My wife and I will be enjoying this recipe again.
I'm a lurker on this forum. But I wanted to report that I tried this recipe using plain yogurt (I use Wallaby brand) instead of the heavy cream and mushrooms instead of the sausage (DH has to cut wayyy down on meat due to kidney problems). This still turned out delish and DH asked me to make it again. Thank you for posting the recipe and inspiring me.
Also, congratulations MistyMeadows on a sweet new grandbaby!