one pound Esposito’s sweet italian sausage
one pound farfalle
half a small onion, diced
six gigunda garlic cloves, diced
one large can crushed san marzano tomatoes
one cup dry white wine
half cup heavy cream
crushed red pepper flakes
fresh-ground black pepper
grated parmigiano reggiano
Sautee the onions and garlic with oregano, red pepper, black pepper, thyme, and dill.
Add the sausage and lightly brown.
Deglaze with the white wine and boil off all the alcohol.
Add the tomatoes, cover, and simmer on low for 25 minutes, stirring occasionally.
Add the cream, stir, and salt to taste. Continue to simmer on low stirring occasionally, while the pasta boils in salty water until it is very molto al dente.
Sauce is done.
Add one half cup of the pasta water, a handful of chopped basil, and the drained pasta. Finish on medium heat for two minutes with gentle stirring.
Plate, grate, sprinkle, EAT!