Bow Ties With Sausage In Creamy Tomato Sauce
September 05, 2011
"A KC favorite! I make this quite often it's a family favorite, 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 stewed tomatoes. This is not a quick recipe it needs time to cook down. It tastes even better the next day! Prep time includes cooking the sausage meat."
- Serving Size: 1 (407.9 g)
- Calories 742.7
- Total Fat - 40 g
- Saturated Fat - 14.8 g
- Cholesterol - 84.8 mg
- Sodium - 1314.6 mg
- Total Carbohydrate - 73.9 g
- Dietary Fiber - 11.1 g
- Sugars - 6.3 g
- Protein - 24.2 g
- Calcium - 141.5 mg
- Iron - 2.6 mg
- Vitamin C - 23.4 mg
- Thiamin - 0.5 mg
Cook pasta according to package directions; drain and transfer to a bowl and toss with 2 tablespoons of oil to prevent sticking.
In a pot or Dutch oven cook the sausage meat with onion and pepper flakes over medium heat until meat is no longer pink; drain fat.
Add in the garlic then continue cooking the meat until lightly browned (about 12-15 minutes).
Stir in the drained stewed tomatoes, tomato sauce, 1/2 cup heavy cream, salt and basil; bring to a boil over medium heat.
Reduce heat to low and simmer uncovered for about 1 1/2 to 2 hours stirring frequently and seasoning with salt and pepper and more cream if you like about halfway through cooking (the longer you simmer the better it will be).
At the end of cooking time toss in the cooked pasta and 1/2 cup Parmesan cheese
Serve more Parmesan cheese at the table.
Tips & Variations
No special items needed.