Sausage Bow Tie Pasta

12 ounce package bow tie pasta farfalle
2 tablespoons olive oil
1 pound Italian sausage casings removed and crumbled
½ teaspoon crushed red pepper flakes
½ cup finely diced onion
5 cloves garlic minced
28 ounce can crushed tomatoes
1½ cups heavy whipping cream
Salt and pepper
3 tablespoons minced fresh parsley

Bring a large pot of lightly salted water to a boil.
Add pasta and cook in boiling water according to the package directions until al dente, about 8-10 minutes; drain.

Meanwhile, heat oil in a large skillet over medium heat.

Cook sausage and pepper flakes until sausage is evenly browned.

Stir in onion and cook until onion is softened, about 3-4 minutes.

Stir in garlic and cook, stirring the entire time, for 30 seconds.

Stir in tomatoes and cream.
Simmer until sauce thickens, about 8 to 10 minutes.
Stir in cooked pasta, and season with salt and pepper to taste.

Serve sprinkled with fresh parsley.


Notes
Pasta: Or a similar shape of pasta like radiatori or fusilli.

Italian sausage: You could also use ground Italian sausage. Hot or mild Italian sausage will work.

Red pepper flakes: Feel free to use as much or as little as you like.

Heavy cream: Using heavy cream will give you thicker, richer sauce than using half-and-half. However, you can use less if you prefer.