|@skyblue:**Recipe Name** |Creamy Bow Ties with Sausage and Tomatoes|@skyblue:**Submitted by** |Steve Tow|
|@skyblue:**Source** |Web Site|@skyblue:**Source Description** |www.cdkitchen.com|
|@skyblue:**Base** |Pasta|@skyblue:**Course** |Entree|
|@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |10-30 Minutes|
|@skyblue:**Servings** |4|@skyblue:**Ethnicity**|American|

**Ingredients:**
  * 2 Tablespoon(s) olive oil
  * 1 Pound(s) crumbled, sweet Italian sausage
  * 1/2 Teaspoon(s) red pepper flakes
  * 1/2 Cup(s) diced yellow onion
  * 3 Clove(s) minced garlic
  * 1 Can(s) drained and coarsely chopped canned Italian plum tomatoes
  * 1 1/2 Cup(s) whipping cream
  * 1/2 Teaspoon(s) salt
  * 12 Ounce(s) bow tie pasta
  * 1 Bunch(s) fresh parsley
  * 1 freshly grated Parmesan cheese

**Directions:** \\ Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Mince 3 tablespoons of the parsley. Add tomatoes, minced parsley, cream, and salt. Simmer until mixture thickens slightly, about 4 minutes.

Cook pasta in large pot of boiling, salted water until just tender but still firm to the bite, stirring occasionally to prevent sticking. Drain.

Server on a plate or flat bowl with cream mixture. Top with fresh grated parmesan cheese and garnish with remaining parsley.

NOTES: Here in Des Moines, IA, I use Graziano's Italian Sausage which takes place of both the sweet Italian sausage and red pepper flakes. Graziano's is adequately spicy for this dish in my book. YMMV.

**Nutritional Info:** \\ Unknown.