Scuba Steve Recipes

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.