Farfalle with Sausage, Tomatoes, and Cream

Ingredients

• 28 ounce canned tomatoes with added puree crushed canned
• 1 pound farfalle pasta (bow-tie pasta)
• 0.5 cup basil fresh packed chopped ()
• 0.5 cup basil fresh packed chopped ()
• 3  garlic clove minced
• 1 pound ground sausage sweet italian
• 2 tablespoons olive oil 
• 1 cup onion chopped
• 6 servings pecorino cheese freshly grated
• 0.5 teaspoon pepper dried red crushed
• 0.5 cup whipping cream 

Equipment

• frying pan
• pot

Directions

1. Heat oil in heavy large skillet over medium-high heat.
2. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes.
3. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer.
4. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
5. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
6. Drain, reserving 1 cup cooking liquid. Return pasta to same pot.
7. 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.
8. Transfer pasta to serving dish.
9. Sprinkle with basil.
10. Serve, passing cheese separately.