Pasta with Sausage, Tomato and Cream

Now our families gather around the kitchen table discovering each other again. There is no where to rush off to, and time stands still. The calm preparation of a meal feels foreign, but utterly wonderful. This recipe has been a staple in my family for decades because it is simple to prepare, hearty and flavorful. Enjoy every bite.

Pasta with Sausage, Tomato and Cream

Serves 4-6

3 tablespoons extra virgin olive oil plus 2 additional tablespoons 

1 pound Italian sausage meat removed from casings

4 large garlic cloves, peeled and coarsely chopped

1 1/2 cups yellow onion, diced

2 teaspoons Kosher salt

1 28-ounce can of San Marzano whole tomatoes, coarsely chopped 

1 pound of a dense pasta like a wide noodle, farfalle, or rigatoni 

2 tablespoons unsalted butter

1 1/2 cups heavy cream

3 tablespoons parsley 

Grated Pecorino Romano cheese

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add sausage and cook for 4-5 minutes until it just starts to brown. Add garlic, onion, salt and 2 additional tablespoons of olive oil. Sauté for 7-10 more minutes until sausage is cooked and onion and garlic are soft. Add tomatoes and cook for an additional 4-5 minutes stirring frequently.

Take off heat and set aside.

Bring a large pot of water to a rolling boil and add Kosher salt (water should taste salty). Add pasta and cook until tender. Drain pasta, then place it back into the pot. Add two tablespoons of unsalted butter to pasta and stir so the melted butter coats the pasta. Place pot back onto the stove on medium heat. Add sausage and tomato mixture and heat thoroughly. Stir in the heavy cream and let this bubble for 3-4 minutes. Remove from the stove. Add parsley and a generous amount of Pecorino Romano cheese and serve.