2 tbsp. olive oil
1 lb. sweet Italian sausage, casings removed, crumbled
1/2 tsp. dried red pepper flakes
1/2 c. onion, diced
3 garlic cloves, minced
1 (28 oz.) can Italian plum tomatoes, coarsely chopped, drained
1 1/2 c. whipping cream
1/2 tsp. salt
12 oz. bow tie pasta
3 tbsp. fresh parsley or basil, minced
Freshly grated Parmesan cheese

Heat oil in heavy skillet over medium heat. Add sausage and pepper flakes. Cook about 7 minutes, until no longer pink. Add onion and garlic. Cook 7 minutes until sausage is light brown. Add tomatoes, cream and salt. Simmer 4 minutes until slightly thickens. (Can be prepared 1 day ahead and refrigerated overnight.) Boil pasta until just tender, but firm. Drain and add to pasta. Cook until heated through. Sprinkle with parsley. Pass Parmesan separately. Makes 4 servings.