16 oz. package bow tie pasta
1 lb. bulk Italian sausage
1/2 c. chopped onion
1 1/2 t. minced garlic
1/2 t. crushed red pepper flakes
2 14.5 oz. cans Italian stewed tomatoes, drained and chopped
1 1/2 c. heavy whipping cream
1/2 t. salt
1/4 t. dried basil
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the sausage, onion, garlic and pepper flakes over medium heat until meat is no longer pink. Drain. Stir in tomatoes, cream, salt and basil. Bring to boil over medium heat. Reduce heat. Simmer, uncovered, for 6-8 min or until thickened, stirring occasionally. Drain pasta, toss with sausage mixture. Garnish with Parmesan cheese.
Notes: We eat this over rice far more than with pasta, but we also enjoy it with bowties, small shells, or fusilli. I use two cans of regular diced tomatoes, as I always have them on hand, and dump in a little Italian seasoning to make up for the lack of it in the tomatoes. I always use regular, instead of heavy, whipping cream. It's less expensive and works just fine. I've also made the sauce ahead of time and popped it in the freezer for an easy meal later. If you want to skip store-bought Italian sausage, then just use ground pork and add in the seasonings for both homemade sausage and Italian sausage mix.