Creamy Italian Farfalle
A creamy sausage pasta that’s restaurant-worthy and ready in about 35 minutes, featuring savory sausage, bright tomatoes, and rich heavy cream.
Ingredients
Main Ingredients
- 1 package 12 oz bow tie (farfalle) pasta
- 1 lb bulk sweet Italian sausage
- 1/2 tsp crushed red pepper
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1 can 28 oz Italian-style plum tomatoes, drained and coarsely chopped
- 1 1/2 cups heavy cream
- 1/2 tsp salt
- 1/4 cup shaved or shredded Parmesan cheese
- 3 Tbsp chopped fresh parsley
Optional Ingredients
- Extra Parmesan for serving
- Black pepper to finish
- A splash of reserved pasta water (helps loosen and emulsify the sauce)
- Spinach (stir in at the end for a green boost)
- Mushrooms (sauté with onion if you want extra depth)
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente according to package directions.
- Drain, then return pasta to the pot. Reserve about 1/2 cup pasta water before draining.
Mixing / Building the Sauce
- Heat a large deep skillet over medium heat.
- Add the sausage and crushed red pepper. Cook until browned and cooked through.
- Stir in chopped onion and cook until softened.
- Add garlic and stir for about 30 seconds until fragrant.
Cooking / Simmering
- Add the drained chopped tomatoes, heavy cream, and salt to the skillet.
- Bring to a gentle simmer and cook for 8–10 minutes until slightly thickened.
- If the sauce thickens too much, add a splash of reserved pasta water.
Finishing
- Pour the sauce into the pot with the pasta and toss until evenly coated.
- Top with Parmesan and parsley. Serve immediately.
Notes
Best texture tip: Cook pasta al dente. Boiling cream aggressively can cause it to reduce too fast. Optional substitutions include using hot Italian sausage for more heat or half-and-half for a lighter sauce.