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Farfalle Pasta with Sausage, Tomatoes, and Cream

Farfalle Pasta with Sausage, Tomatoes, and Cream prepared dish

This creamy farfalle pasta dish combines savory sausage and fresh tomatoes for a delightful meal. The rich cream sauce envelops the pasta, creating a comforting and satisfying experience. Perfect for a weeknight dinner or a special occasion!

This recipe is italian style, dinner, scaled for 4 servings, with 15 min prep and 25 min cook.

Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 4

Quick cooking notes

  • Core ingredients include olive oil, cherry tomatoes, italian sausage, salt.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 tbsp olive oil
  • 2 cups cherry tomatoes (halved)
  • 1 lb italian sausage (removed from casings)
  • 1 tsp salt
  • 12 oz farfalle pasta
  • 3 cloves garlic (minced)
  • 1 cup fresh basil (chopped)
  • 1 cup parmesan cheese (grated)
  • 1 tsp black pepper
  • 1 cup heavy cream

Instructions

  1. Cook the farfalle pasta according to package instructions until al dente, then drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat and add the sausage, breaking it apart with a spoon as it cooks until browned.
  3. Add the minced garlic and cook for an additional minute until fragrant.
  4. Stir in the halved cherry tomatoes and cook until they begin to soften, about 3-4 minutes.
  5. Pour in the heavy cream and bring to a gentle simmer, allowing it to thicken slightly.
  6. Add the cooked farfalle pasta to the skillet and toss to coat in the creamy sauce.
  7. Stir in the grated parmesan cheese, chopped basil, salt, and black pepper, mixing until well combined.
  8. Serve immediately, garnished with extra basil and parmesan if desired.

Nutrition (per serving)

  • Calories: 570
  • Protein: 25 g
  • Fat: 30 g
  • Carbohydrates: 50 g
  • Fiber: 3 g
  • Sugar: 3 g
  • Sodium: 800 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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