Serves: 7
Total Calories: 239

1 vegetable oil
1 pound sweet Italian sausage, casings removed, crumbled
1/2 teaspoon crushed red pepper
1/2 cup finely chopped onion
3 garlic cloves, minced
2 cups chopped, seeded, peeled Roma tomatoes, or 1 (28-ounce) can tomatoes, drained, coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
2 teaspoons pesto (optional)
1 freshly ground black pepper to taste
12 ounces uncooked farfalle (bowties)
1 salt to taste
3 tablespoons finely chopped fresh parsley
3/4 cup grated Parmesan cheese

Heat a small amount of vegetable oil in a heavy skillet over medium heat. Add the sausage and red pepper. Sauté for 7 minutes or until sausage is no longer pink. Add onion and garlic and sauté until onion is tender and sausage is lightly browned. Stir in tomatoes, cream, 1/2 teaspoon salt, and pesto. Season with black pepper. Simmer for 4 minutes or until mixture is slightly thickened and flavors have blended.

Cook the pasta in boiling salted water in a stockpot until al dente. Drain and add to sausage mixture in the skillet. Cook for 2 minutes, stirring occasionally. Add parsley and Parmesan cheese. Toss to mix well. .

Nutritional Facts:

Serves: 7
Total Calories: 239
Calories from Fat: 210

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