1 lb. Farfalle pasta (bowtie) cooked al dente and set aside
1 lb. Italian Jimmy Dean sausage
1 medium white onion, chopped
2 cloves garlic, minced
2 15-oz. cans petite diced tomatoes (if you can find the kind with oregano and basil - bonus!)
1 1/2 c. heavy cream
2 T. fresh parsley (I didn't have any tonight)
1/2 tsp salt
Parmesan Cheese
In a large skillet, cook the sausage until all the pink is gone, breaking it up as it cooks. Add the chopped onion and continue to cook for about a minute. Add the minced garlic and cook for about 30 seconds. Pour in the tomatoes and cream, add the salt and parsley and stir well. (You need a big skillet for this, if you didn't get that already.) Let the sauce simmer on medium-low for about 10 minutes and it should thicken up. Put the cooked pasta into the sauce and stir combine. Serve with grated Parmesan cheese on the top.
