Farfalle With Sausage Tomato Cream Sauce

one pound Esposito’s sweet italian sausage
one pound farfalle
olive oil
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
dried dill
dried oregano
dried thyme
crushed red pepper flakes
fresh-ground black pepper
chopped basil
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!


  1. canadian says

    Ummmm, They look so good. Somebody watching me reading the recipe is copying it to try tomorrow.

  2. Lithified Detritus says

    Looks and sounds really good. Pretty simple to make, too. I’ll have to try this one…

  3. eigenperson says

    This is a very good recipe.

    I know this because I have been making it regularly since you posted the recipe back in January :)

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