Bow Ties W/ Sausage In Creamy Smokey Tomato Sauce

13
Ingredients

30m
Prep Time

105m
Cook Time

2h 15m
Ready In

Recipe: #93

September 05, 2011

Categories: Pork Sausage, One-Pot Meal, Game/Sports Day, Sunday Dinner, Gluten-Free, No Eggs, Canned Tomatoes, more

recipe by:
KittenCal

"This is a bold flavored dish and it is one of my family favs and make it quite often. Don't even think about making this with ground beef and regular canned tomatoes it will not be as good, use only Italian sausage and a good brand of stewed tomatoes. If you don't have smoked paprika you can just omit it but then obviously the smokey flavor will be missing but it will still be delicious I know cause I have made this without adding it. This is not a quick recipe it needs time to cook down. Cooking time includes cooking the sausage meat and simmering for 1 1/2 hours..this tastes even better the next day!"

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (551.2 g)
Calories 794.8
Total Fat - 42.2 g
Saturated Fat - 16 g
Cholesterol - 91.7 mg
Sodium - 1339.6 mg
Total Carbohydrate - 81.9 g
Dietary Fiber - 13 g
Sugars - 12.1 g
Protein - 25.6 g
Calcium - 166.2 mg
Iron - 3.4 mg
Vitamin C - 41.8 mg
Thiamin - 0.5 mg

Step 1

Cook pasta according to package directions; drain and transfer to a bowl and toss with 2 tablespoons of oil to prevent sticking.

Step 2

In a pot or Dutch oven cook the sausage meat with onion and cayenne (if using) over medium heat until meat is no longer pink; drain fat.

Step 3

Add in the garlic, basil, smoked paprika and 1/2 cup Parmesan cheese then continue cooking the meat until just lightly browned (about 15 minutes).

NOTE: DO NOT DRAIN THE TOMATOES COMPLETELY and when the tomatoes are draining use your fingers to lightly break the bigger ones up slightly

Step 4

Add the semi-drained tomatoes into the skillet along with the tomato sauce, 3/4 cup heavy cream and Parmesan cheese; bring to a medium simmer over medium heat. Reduce heat to low and simmer uncovered for about 1 1/2 hours stirring frequently and seasoning with salt and pepper about halfway through cooking (the longer you simmer this the better it will be).