le="background-color: transparent; color: rgb(51, 51, 51); cursor: text; font-family: sans-serif,Arial,Verdana,"trebuchet ms"; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 20.8px; margin-bottom: 13px; margin-left: 0px; margin-right: 0px; margin-top: 13px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px; word-wrap: break-word;">INGREDIENTS

• 3 Gegrilde Runderworst
• 2 tablespoons olive oil
• 1/2 teaspoon dried crushed red pepper
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 28-ounce can crushed tomatoes with added puree
• 1/2 cup whipping cream
• 1 pound farfalle (bow-tie pasta)
• 1/2 cup (packed) chopped fresh basil
• Freshly grated Pecorino Romano cheese

HOW TO MAKE IT

1. Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes.

2. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer.

3. Add cooked sausage to the large skillet with the peppers and onions and cook for 1-2 minutes.

4. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot.

5. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry.

6. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.