Italian Sausage, Tomato, and Cream With Bowties

From: AuntWoofieWoof

On Jul 9, 2008

This is really good .Potsie!!But Potsie, it is an Italian recipe so it needs more garlic!! I used about 2 tablespoons of garlic. I also used fresh tomatoes. Since I used fresh tomatoes, I thought I needed to add some water, so I added 1/4 cup of water. Once I added the cream, and it started cooking, I realized I didn't need to add the water. The cream didn't quite thicken up enough so I used a thickener. (Water and cornstarch) a VERY small amount..maybe 1 teaspoon.Next time I make this I won't add water. I like this more than spaghetti sauce I put the bowties on my plate and then poured the mixture over them. When I get a craving for spaghetti, I will make this instead.. I have been looking for a recipe like this for a long time. Thank you for sharing your recipe. Made for ZWT $ Family picks and the Cafe ZMAKK Gypsies.

From: melmaddie

On Jun 19, 2008

I made this the other nice, and the whole family loved it; including our 8 year old picky eater. My husband declaired this a "keeper". I followed the recipe as written

From: LAURIE

On Sep 5, 2005

This is a super recipe! DD#1 (the chef) gives it thumbs up so thats a great sign! I did make a couple of changes, used regular can of diced tomatoes and 1/2 and 1/2 as those were all I had. Left out the olives, knew the kids wouldnt eat them. I did brown the sausage in oregano flavored olive oil but found that I had too much grease, so next time will omit that step. The cream will make this dish very rich and the 1/2 and 1/2 seemed just right, but did take a little longer to thinken up. Thanx Danya for one for the keep pile!

From: WorkingMom2three

On Feb 2, 2008

I made this tonight and it was very good. It was a hit with DH and DS too (DDs did not eat it, but I think they would have liked it.) I made some modifications to make it lighter. I used turkey sausage and 1c skim milk and .5c half and half instead of whipping cream. I wasn't sure if it would thicken up, so I sprinkled 1 T of flour after step 2. I used a whole box (1lb) of farfalle - I don't have a scale to know what 12 oz is, and I hate having a portion of pasta left over anyway. This made a HUGE amount. I'd say even with 12oz of pasta it is way more than 4 servings. Using another recipe analyzer, my version of the recipe (I said that it made 6 servings) came out as 512 calories and 15g of fat (2.2 saturated fat). I honestly think it makes closer to 10 servings - 4 of us ate it tonight and there is a whole other meal for 4 left. I served it with a green salad. I will definitely be making this again.