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
1 pound farfalle (bow-tie pasta)
1/2 cup (packed) chopped fresh basil
Freshly grated Pecorino Romano cheese
Go ahead and chop up the onion and garlic. I would also start boiling the water for the pasta. Follow the directions for al dente pasta and save 1 cup of the reserved water for later.
Heat oil in heavy large skillet over medium-high heat.
Oh, yes, you'll want a glass of wine. Red, white, who cares? This is a lovely Bordeaux that I bought over the weekend.
Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer.
Toss over medium-low heat until sauce coats pasta, adding reserved liqued from pasta by 1/4 cupfulls as needed.
Transfer pasta to dish. Sprinkle with basil and cheese. And serve. Look how pretty!!!