Easy Sauce for Mini Farfalle Pasta With Half Anf Half
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05/13/2007
Delicious - hearty and satisfying. We used turkey italian sausage and fat free half and half to cut down on the fat, and 2 cans of Italian diced tomatoes instead of plum tomatoes. I also added about 5 oz. frozen chopped spinach (thawed) to boost nutrition and flavor. My whole family loved it!
11/01/2002
This had a great flavor, and my husband really enjoyed it. However, the recipe does not say to drain the grease before adding the cream. I didn't, and it turned out really greasy--as well as a strange orange color :-). I will definately drain the grease next time. I am also going to substitute ground italian sausage. The links didn't provide a unique-enough texture for all the trouble I went to. Other than that, I would highly recommend it!
03/19/2007
Hmmm...one problem with this recipe. Made large batch for Mr P last night so he could heat up the leftovers this evening as I'll be working late. Trouble is, he liked it so much that he scoffed most of it in one go - so he'll be on very slim rations indeed! Made exactly as per recipe, only substituting spicy Italian sausage for sweet and basil for parsley as that's what I had to hand. Extremely tasty and presents well - would definitely serve to guests (if Himself doesn't neck the lot first). Thanks for a very quick, easy and delicious recipe.
04/24/2007
This dish was SO good and really easy to make. I used penne instead of the bow tie pasta and I took the advice of other reviewers and used canned Italian style diced tomatos. That saved me from a lot of chopping. Instead of heavy cream, I used half and half and used corn starch to thicken up the sauce. This made the dish a bit healthier. Since my husband loves spicy food, I used Spicy Italian Sausage and still added the crushed red pepper. When my husband ate it, he was kidding around and asking me which restaurant I purchased this from. I will definitely make this again!!!
09/05/2002
EXCELLENT DISH!! I used only 1 14.5oz can diced tomatoes and then added 1/2 tsp dried Italian seasoning to the tomatoes before adding them to the mixture. In addition, while sauting the onions and garlic, I added 1/2 chopped green bell pepper (maybe next time I'll add a whole one) for color and more texture. It was wonderful. Although all the adults found it to be the perfect amt of spice, my daughter thought it to be on the hot side. So for her sake, I may reduce the red pepper flakes to 1/4 tsp. I can't wait to pass on the recipe!
03/30/2008
This was awesome. Made this two nights ago and my husband is still commenting on how much he loved. I made exactly as written except substituted fat free half and half for about 1/2 of the cream...just to cut down on fat. Next time I make I will omit the oil...don't believe it is necessary as the italian sausage made enough on its own. Also, I used the sweet (mild) italian sausage and it was plenty spicy. Thanks for the terrific recipe! Made this in no time at all! 5/19/08 Made again tonight. Used all fat free half and half. Also omitted the oil. It was absolutely, without doubt, just as great, without lots of the fat!
07/25/2003
I loved this!!! I used fresh red and yellow Campari tomatoes instead of canned - I cut them on a cutting board and saved the juice and added it to the sauce as well. I also added red and orange bell peppers and fresh basil and hot sausage instead of sweet. It was amazing - I will use this again for sure!!
10/03/2002
I made a number of substitutions based on ingredients I had around the house: penne rigate for the pasta, a combo of cream, half & half and 1% milk for the cream, ground red pepper (1/8-1/4 t.) for the red pepper flakes, and crushed Italian tomatoes for the whole tomatoes. It was delicious -- a very flexible recipe!
02/06/2002
Delicious recipe and my clan loved it! I used penne pasta, Del-Monte zesty diced tomatoes with mild chile peppers and substituted fat free half and half for the heavy cream. Trust me, you don't miss the fat at all!
01/05/2013
Nice easy mix of ingredients for the beginning cook as you really can't go wrong with this recipe.... The first time I made this, the recipe was rather mild, the second time I added 1/2 tsp of red pepper flakes, and Italian tomatoes with basil and garlic and it definitely provided more flavor. If you cannot handle spicy foods, this recipe is for you. Enjoy!
02/08/2011
You know you have cooked a good meal when you catch your 10 yr old daughter licking her plate before putting it in the sink. This dish was hands down one of my favorite recipes ever cooking from this site (and I am here constantly). I made it as is except I forgot to put the olive oil in the skillet and I used petite diced tomatoes. This is SUPER easy and SOOO good. Who needs to go to restaurants when we have as good of recipes as this to put out for your family??
01/11/2006
Another keeper from Allrecipes! Hubby raved over this one too - which is always a triumph. Since I was using a 16 oz. bag of bowties (aren't most pastas sold this way? yet the recipe calls for 12 oz.) I upped the sausage to 1 1/2 lbs. (to please carnivore husband) and increased the cream to 2 cups. I have been making cream sauces like this for years, and you can sub. half and half or light cream for the heavy cream and cut calories and fat, but no difference in taste. I did 1 cup heavy cream, 1 cup half and half. Oh another tip - drain the sausage after browning it, before adding the onions and garlic. Your sauce will be greasy if you don't do this. And yes, your sauce will not be white, it will be some type of hue ranging from pink to orange, due to the tomatoes and sausage. Some reviewers seemed surprised by that. Also, I omitted the pepper flakes altogether and didn't miss it. Took another reviewers advice and used 1 14.5 oz. can of diced tomatoes instead of 28 oz. plum can called for. Saves you all that chopping! For you busy moms of young children, this is also a recipe you can make ahead of time. I browned the sausage and made the sauce while my little one napped, and let it sit. Then closer to dinnertime, all I had to do was cook the pasta, and let the sauce come to a simmer again (and I added a bit of cornstarch in water to get it to thicken up). Toss together, top with shaved locatelli or parmesan, and Mangia Mangia!
09/05/2002
EXCELLENT DISH!! I used only 1 14.5oz can diced tomatoes and then added 1/2 tsp dried Italian seasoning to the tomatoes before adding them to the mixture. In addition, while sauting the onions and garlic, I added 1/2 chopped green bell pepper (maybe next time I'll add a whole one) for color and more texture. It was wonderful. Although all the adults found it to be the perfect amt of spice, my daughter thought it to be on the hot side. So for her sake, I may reduce the red pepper flakes to 1/4 tsp. I can't wait to pass on the recipe!
10/21/2008
Delicious! I used penne pasta and instead of heavy cream I opted for half and half and thickened it up with cornstarch. I added chopped red and yellow pepper for a little extra flavor and to make it a little healthier. Like others, I also used already seasoned chopped tomatoes. This was a very easy one dish meal to prepare.
06/07/2013
I love this recipe, and it's quickly become a favorite in my household. I never make any changes, though the next time I make it I'm planning on using half & half and turkey sausage, to try and cut down on some of the fat. But as is, it's amazing! And on that note... I wish people wouldn't review a recipe negatively and then list all the changes they've made. You're not reviewing the original recipe, you're reviewing something you've created yourself. It's not very helpful.
11/01/2011
Very easy, very quick and delicious for a quick weeknight dinner. I didn't use heavy cream. I used light cream and only about 3/4 cup. It was a hit my husband and sons. Will definitely become a regular dish at our house!
01/31/2011
One of the best, most memorable recipes I've ever made. I use hot Italian sausage because we like spicy and cream cheese since I almost never have heavy cream in the house. Very forgiving and adaptable. Sometimes make this with fresh broccoli florets blanched with the boiling pasta for a few minutes to give a bit more green vegetable and make a one dish meal. Leftovers freeze beautifully for lunches at work. Heat this in your office microwave and you will draw a crowd asking what smells so good.
12/05/2011
Made as directed while wondering where the flavor was supposed to come from. Wondering led to reality. This is flavorless without adding basil or oregano or something. Zzzzzz on flavor.
01/21/2011
This was good but I would like to have had a thicker sauce but otherwise we will make this again thanks for the recipe
02/01/2011
This recipe makes ALOT! If you have only 3 people eating trust me and 1/2 the recipe. It is delishous and the only thing I added or changed was green bell peppers. This is a great dish!
02/02/2011
this is an awesome recipe. I also substituted FF half&half for the cream & once you mix the sauce with the bowtie pasta, the consistency is perfect! It looks too thin while it's still simmering, so don't be fooled! I will make this for guests for sure! I also sprinkled fresh basil over instead of parsley. YUMMY!
03/27/2007
I've finally been cooking long enough that I can spot a likely winner just by reading the recipe. This is a keeper. I only did two things differently. First, I did not put oil in the pan because I knew the sausage had enough fat not to need it, even in stainless; I just preheated the pan really well. Second, I used half and half instead of cream and that worked well. And I had time to let it simmer several minutes longer. Just super. Thank you!
02/01/2011
Made this last night for supper. After reading other reviews I used penne pasta, a 28oz can of diced tomatoes drained, chopped spinach(omitted the parsley) and a shallot instead of onion. Since my canned tomatoes wasnt seasoned I added italian seasoning. I had less than a cup of heavy cream so used 1/2 & 1/2 for the rest. This was easy and delicious on a cold winters night. Great base recipe to make per taste. The next time I may use pancetta, olives and artichoke and just omit the sausage. Thanks!
01/31/2011
I've been making it for YEARS and everyone loves it. You can slim it down by using half and half, light cream, or even non-fat cream. I also use petite diced tomatoes...not drained - no chopping needed and there isn't too much liquid, just add it in. Perfect quick go to meal for the family or double/triple or crowds.
02/01/2011
I made this with some changes based on what I had at home. I only had a 14 oz. can of diced tomatoes so I used 2 diced fresh tomatoes to make up for the lack of canned. I used half & half instead of heavy cream and I used a package of cheese tortellini. I thought it was good but not great. My son thought it was terrific. I settled on 4 stars because I would have given it 3 and he would have given it a 5! I think some Spinach would have been a good addition - or maybe some fresh mushrooms sauteed would have been good too. Either way, I'll probably make it again. Thanks for a good one!
08/09/2012
Addictive! I added mushrooms and used the gnocci -shaped pasta. An outstanding recipe.
04/29/2002
I have had this exact recipe for years with the exception that I use fresh basil in place of the parsley and I also top with fresh grated parmesan. I cannot tell you how many times I have wrote this recipe out for friends after serving it. It is always a hit!
01/31/2011
Oh no! My secret recipe is no longer secret! :) I love this dish and make it for company all the time. I use penne pasta and buy a great loose sausage 4 cheese and herb from a local deli. A must is to use canned plum tomatoes from San Marzano. A little pricier, but so worth it. And for those who have problems with acidity from tom. sauce, these tomatoes have less. I partially drain the tomatoes and reserve the liquid in case there is any left over. Adding the reserved liquid before microwaving makes it taste fresh again (and less gummy). I do sprinkle some freshly grated parmsean cheese before serving. Delish!
01/31/2011
This exact recipe is found on the cover of Bon Appetit magazine from a winter edition in the early 90s. It's always excellent. If you don't use heavy cream, the acid in the tomato will curdle the dairy product.
06/18/2007
Awesome recipe. Tastes better than some restaurants. Added a few little touches that I think make it even better. Add 1/2 tsp.oregano and 8 oz. tomatoe sauce when simmering the sausage,onion, garlic and tomatoes. Don't add cream yet and simmer, covered for 1 hr. Then add 8 oz. quartered and stemmed button mushrooms and small can of sliced black olives and simmer for 30 min. Then add cream and simmer for another 30 min. Take off heat and add 3 tblsp. fresh basil. Serve over the pasta and enjoy with a nice crusty garlic bread. You won't be dissappointed. I guarantee. Killer.
12/12/2010
We loved this recipe!! Very easy my husband was able to cook it.
09/20/2012
MmmmMmmm Good. Five stars for a simple, quick meal. I used penne which worked great with the sauce and my only complaint is the sauce was a tad runny, but that is probably my own dumb fault for using part cream and part 1/2 and 1/2. Do the cream all the way, you won't regret it (Just do some situps the next day). I haven't licked the bowl in a while but no one was around and well, this was worth it.
01/31/2011
Excellent! I made some significant changes though. I am allergic to tomatoes so I used pureed roasted bell peppers instead of tomatoes, and wanted it to be a little lighter so i used non-fat milk instead of heavy cream. My family loved it!
01/31/2011
Very Good! I just tried this recipe and I am very pleased. I followed the ingredients exactly except I used diced tomatoes in a can ( 2- 14.5 oz cans, with juice). I added more garlic because I love garlic, and I used fresh basil instead of parsley. YUMMY. I will make this again for sure. Try this, you will love it.
01/31/2011
I've also been making this for years, and also use turkey sausage and half & half to cut down the fat. And you MUST drain the fat before addin the other stuff. Another ingredient I use to "up" the tomato taste is a couple tablespoons of Sun-dried Tomato Pesto (Classico). Mix the pasta into the sauce and heat it all together to the pasta soaks up the flavors before serving. This dish ROCKS!
08/12/2002
Incredibly fatty, but OH SO GOOD! Worth every last calorie. I used fresh tomatoes from my garden, which I blanched in the pasta water, then submerged in ice water, peeled and chopped. I also added 2 Tablespoons of vodka with the cream and tomatoes to make the dish very elegant and special for company. This does have a little bit of a bite to it, so if you're going to feed it to children I would recommend reducing the red pepper flakes (and not adding vodka, of course). Thanks for the great recipe!
05/05/2008
This was a quick, easy and tasty recipe! My substitution was using Bob Evan's ground sage sausage (that is what I had on hand). For additional flavor, I added 1/4 of freshly grated parmesan cheese.
01/01/2006
I was going to submit this recipe, but while searching I found it was already here!! I got it from a friend of mine who got it from another friend... Perhaps it was this site. Anyways, I have made this several times and it is absolutely awesome. My recipe calls for 1/4 teaspoon instead of a half teaspoon. I find it to be just the right amount of spice. I have tried it using hot italian sausage as well, and it was also quite yummy, though I would stick with the sweet sausage. FYI: If you want to try to make a healtier version using turkey sausage, I suggest you dont. It just is not nearly as good. Also, when I make mine it doesnt look quite like the picture posted, and I dont think the picture is representative of the dish. For best results, you should toss the pasta in the pan you cooked the sauce in.
11/21/2012
OMG! Sooooo good and so simple. Very few ingredients and yet such a flavorful dish. I highly recommend this one. I didn't have the fresh parsley so ended up using dry parsley flakes and this was still amazing. I made this yesterday and and want to make it again today! Make this dish you will not regret it.
08/30/2011
Had leftover heavy cream from another (failed) recipe, so did a search & found this one. Had my doubts, but it is a WINNER! Quick, easy & tasted like heaven. :) Thank you, Linda!! Update: Not to take away from the original recipe, but I've been known to use the drained tomato juice and stir in a bit of cornstarch to thicken the sauce a bit for those who find it too thin. But it's great as written!
08/01/2011
My husband and I don't eat a lot of pasta, but we LOVE this recipe. I have made it twice and both times were equally as good. One time I used the pre-cooked New Orleans sausage (found at Wegmans, near the bacon) and the other time I used the pre-cooked Chorizo. Both were good. The only changes that I made were that I used a little of the "juice" from the cans of Italian Tomatoes and I added sliced mushrooms and fresh chives from my garden. So good! I will definitely be making this recipe again!
09/30/2012
This was great. The only changes that I made was substituted homemade tomato sauce (it's thick but pureed) instead of canned. and I used 1 cup of half and half. I also added fresh basil and parm cheese.
09/29/2006
Wow. This was so much more amazing than I thought it would be! The only reason I cooked this was because I had all the ingredients on hand (except heavy cream; just used half and half). It was a breeze to cook and even though hubby was late for dinner, I just couldn't wait anymore and dove right in! When he finally came home, he had two full servings and packed the leftovers for lunch the next day! He couldn't stop raving about this dish and wanted to give it 10 stars, lol! Thanks for this recipe. It rocks!
10/05/2005
Hummmm... can't find my review on this. Ive been making this for over 10 years & it's one of my all time favorite recipes from this site!!
05/26/2011
This was very good. The only reason I'm giving it 4 stars is because it tastes entirely too much like the sausage party dip that I've been making for years. I only made a few changes. I used mild italian sausage to scale back on the heat a little bit. I used the plum style tomatoes but I ended up dicing them (next time I'll just buy them diced). Unfortunately, I didn't have an onion, so I substituted with sliced mushrooms (which was delicious!). I did add a little onion powder. I think I will make this again. Next time I will definitely add the onion, keep the mushrooms, add some fresh parmesan cheese, and some white wine. My biggest piece of advice is to make sure the pasta is cooked al dente and let it sit for a few minutes after you toss it with the sauce. It will make the pasta nice and creamy instead of soupy.
06/02/2007
I left out the red pepper, added sauted mushrooms and topped with shredded mozzarella. ABSOLUTELY LOVED IT!
01/06/2003
Wow...this is some good pasta!! I used some chicken and turkey sausage with habanero and green chilies in place of the italian sausage. I didn't have to add the red pepper flakes because my sausage already had a little "kick" in it. Thanks for the great recipe Linda!
04/28/2002
Delicious. I used half-and-half instead of heavy cream to cut the calories and fat, and it tasted great.
02/24/2008
Delicious! Made this for company, kids and adults loved it!
07/21/2008
This was very very good. The whole family loved it! Thanks a lot for the great recipe!!
04/10/2002
An absolutely fabulous dish! I even used jarred spaghetti sauce for the tomatoes, penne for the bow ties, 1% milk for the cream, sweet and hot sausages mixed and the results were terrific. This will be a regular part of our diet.
08/11/2011
Good recipe but do not add salt until you taste it. I deviated from recipe by using hot Italian sausage. I also oven roasted some Roma tomatoes for 40 minutes, halved and seasoned with salt and olive oil. I used them for half of the tomatoes and some organic canned for the other half. I also used equal parts heavy cream and half and half to thin and lighten it a bit. It was too salty even though I did not add the salt called for in the recipe. It was due to the sausage seasoning. At the last minute, I added some additional half and half and then sliced 8 oz. of white mushrooms and added those. My goal was to reduce the saltiness. It worked!! I also used penne pasta because I felt that a hollow shape would hold more of the sauce. We both loved this, but will not make it a regular - too high in calories, carbs and fat. But that's where all the flavor comes from!! To the leftovers, I am going to add some fresh baby spinach.
10/30/2002
This is a great dish!! I had three helpings of it! I would go less of the red pepper flakes its a little spicy! Very easy to make and will love to cook this again!
10/07/2010
I was in a looking for a a quick recipe last night and decided to try this one because I had all the ingredients on hand. I was extremely pleased with the results!
04/25/2007
I used chicken sausage with sun dried tomato and basil, and I didn't put the red pepper flakes so that the kids would eat it. I have four children and they all loved it. I added the red pepper flakes and my husband used coarse black pepper and we both loved it. I used half and half instead of heavy cream, and it worked out fine.
12/05/2004
Fabulous recipe! I used regular mild Italian sausage and followed the recipe exactly except I added a bit of Dry Sack Sherry at the end. I had seen another recipe that was similar to this one but added sherry. That addition made it over the top! Great recipe. Cannot wait to make again. My husband absolutely loved this. We like spicy food but even though we only used 1/4 teaspoon of red pepper flakes, it was plenty hot. Anyone who doesn't like spicy, should reduce the amount of the red pepper.
07/10/2007
This is an excellent recipe. Quick, easy, delicious and decadent! Definately a keeper!
08/11/2010
Great recipe - delicious, easy and presents beautifully! I took the advice of other reviewers and used canned diced tomatoes. I did not drain them - the sauce seems runny, but it's actually the perfect amount as it absorbs into the pasta. I did not add the red pepper flakes but used fresh ground pepper instead. I added about 5 handfuls of fresh spinach to the sauce mixture before tossing it with the pasta. Definitely add some grated locatelli (pecorino romano) for a delicious added dimension. Thanks for the amazing recipe Linda - this will become part of my repertoire!
10/08/2008
We really enjoyed this recipe. I used 2 cups half and half, added a few sliced mushrooms, and added about 1/2 cup of shredded parmesan. I used diced tomatoes but chopped them up before using so they weren't so chunky. Also, I did drain the grease after coooking the sausages. Otherwise, I followed the recipe exactly. Next time, I may try using 1/4 of the italian sausage and using some shrimp instead. The only criticism that I have is that there was too much sausage so I will cut down on it next time. Even so - excellent recipe and a change from the usual red sauce.
02/11/2013
This came out wonderfully! I was a little worried at first since I have never used cream in my pasta dishes, but I am no longer worried! I did lessen the amount of heavy cream and also substituted part of the heavy cream for cream cheese, but I am sure if I had just left in the heavy it still would have been tasty. I will be recreating this again with my own tweaks to make it a dish I can serve again and again!
01/25/2003
SPECTACULAR! I used half & half instead of heavy cream and topped with freshly grated parmesan cheese. This is a great dish to make for company.
01/29/2009
I thought this was wonderful. Easy and pretty, too. I'm not a big sausage fan, but I loved this. I plan to make it again using shrimp instead.
04/13/2011
Excellent as written, but definitely room for changes based on personal preference. I personally feel that this recipe screams for 6-8oz fresh, chopped spinach added when the onions/garlic are just about done. I've also added green or red peppers and minced celery. LIGHTER VERSION - for a still very tasty, but significant reduction in fat/calories: -use turkey sausage -omit or reduce olive oil -substitute ff evaporated milk for cream (adds a slightly cooked flavor, but it is concealed by the other flavors of this dish)
11/07/2008
Great recipe! Very flexible. I added diced green bell peppers and portabella mushrooms to mine. For anyone saying that the sauce is runny, you are probably pouring the mixture over the pasta when you actually have to pour the mixture into the pot of boiled pasta and let it sit over a low flame for a minute so that the pasta can absorb the mixture.
05/10/2002
This was great! Served it to a friend whose hobby is gourmet cooking. He kept dipping into the bowl for more and talking about how wonderful it was!
12/19/2010
This is a very delicious recipe. I like to use the ground Italian sausage in mild, rather than the sweet.
12/22/2011
WOW! This was the best pasta dish I've ever made. I used Eckrich All Beef Smoked Sausage cut to 1/2" thick, instead of the ground italian sausage. It was wonderful. The red pepper, garlic, and onions gave the sauce a ZING, but the heavy cream and tomatoes balanced it out perfectly. I absolutely loved this dish, and I will undoubtedly make it again.
04/08/2007
I've made this recipe several times (exactly as is) and am always asked the recipe. So easy and delicious!
02/15/2011
I think the next time I make this I will add sun dried tomatoes and asparagus hearts. It is a very versitle recipe. I added black olives and it was a great addition.
03/25/2002
I loved this. Next time I will use spicy sausage though--I like things a little hotter. I added about a teaspoon of Emeril's Bayou Blast (cajun seasoning) to this and it was fabulous. My husband said this one's definitely a keeper and it was twice as good leftover the next day!
01/21/2008
just made this today. was very yummy..i made my own heavy cream and i didnt have red pepper flakes so i used roasted garlic and bell pepper seasoning.other that i made no other changes. turned out super.thanks,will definetly make again
04/24/2011
Really good! Omit the oil...you don't need it. Once the sausage was 90% cooked, I placed it in a chopper and hit "pulse" a few times. Used 2 cans of Italian diced tomatoes and added chopped spinach. Didn't add parsley since my "green" was spinach. Lastly, my fiance said to make the sauce a little bit thicker. I did simmer to reduce, but I'll mix in 2 tsp of cornstarch to the heavy cream next time.
09/09/2009
The whole family loved this recipe. I loved it because it was quick and easy. I used half and half and it turned out great.
06/28/2007
Soooooo good! Added a tsp of oregano and basil and some sundried tomatoes. Very tasty.
10/21/2011
This was pretty good! I used Mostaccioli pasta instead and used a can of diced tomatoes. Good recipe.
04/26/2010
Fantastic! When pork was done, I seasoned it with about tsp of dried basil and italian seasoning. I added about a cup of baby spinach to mixture while it was simmering. To thicken sauce a bit I added 1/2 tablespoon of cornstarch. I topped it off with fresh grated Pecorino Romano & Parmigiano Reggiano cheese. Great! A huge hit!!!
04/22/2011
Very Good! I liked this recipe a lot. It turned out a bit lighter tasting than what I imagined and I think that is what I really liked about it. A total Keeper!
04/08/2002
This was great. Next time I would try the spicy sausages and use 1 cup heavy cream and 1/2 cup milk to cut down on fat. A definite keeper.
02/11/2011
I made this 2 weeks ago, except I used a 16 oz. pkg of bow tie pasta, and I used cayenne pepper rather than the red pepper flakes (same amount) since I didn't have the flakes on hand. My husband & I absolutely loved it. Nothing needs to be changed, it has the best flavor combination. My husband said this recipe belongs on the menu at our favorite italian restaurant, Carinos. Yes...it's that good! I was planning our Valentine dinner this morning & asked my husband what "favorite meal" he would like me to make, and he wanted this again! I have passed this recipe out to co-workers & also have told them about this website. Great recipes, thanks for sharing!!
08/13/2013
I really liked this. It's a hearty dish so you can't eat it too often.
09/18/2013
It's real quick and easy, and absolutely delicious and rich. After a few tries at it, I decided to add some cayenne and a few dashes of sriacha sauce. I like mine a a bit spicy, but it's honestly great with or without my preference.
09/01/2012
Wonderful. Made it exactly like the recipes says. Have made it now aout 4 or 5 times. Thanks how good it is.
01/27/2014
This is great! I substituted the sausage with chicken sausage and left out the parsley because I didn't have any. I also used a 28oz can of pre-diced tomatoes and the whole 1lb. box of bow tie pasta which helped absorb the sauce, as the sauce only slightly thickens, and there is quite a bit otherwise. Very good and easy! The whole family enjoys! Update: I often use crumbled sweet Italian sausage and replace the heavy cream with 2% milk mixed with about 1-2T flour. I also almost always use a frozen box of green peas in this as well. It's great!
02/10/2009
I was suggested this recipe at the Recipe Exchange here at the site and I am so glad I did it! I didn't have any heavy cream and so I used 1/2 & 1/2 as so many did in the reviews and it worked great. I also added almost a cup of parmesan cheese that I was surprised I didn't see much of in the reviews for alteration and I would do it again, delish! It's a keeper, thanks all!
08/23/2011
This was so good...even better the next day! I almost prefer there to be more chunks of tomato in it though. I used a large can (whole tomatoes) and a small can (chopped), and I could have probably used 2 large cans easily! The tomato and the sausage just paired perfectly together. Soo tasty! I added some corn starch to thicken up the sauce in the end because it just wasn't as thick as I wanted it. Also, I have no idea why anyone would cook the sausage in oil. Isn't there enough fat in sausage already?
06/13/2011
So good! This is one of my favorite dishes!
01/31/2011
This is one of my family's favorites dishes as well. We use Penne pasta, add a little chix broth or white wine and use half/half...very good stuff!
07/16/2011
I LOVE this recipe. I used canned diced italian style tomatoes and didn't drain them. The juice from the tomatoes mixed with the heavy cream make an excellent light sauce! I have also added fresh spinach and olives before. It is really good and the whole family loved it!
01/16/2014
loved it! hubby especially. just like his favorite restaurant and super easy.
11/13/2005
awesome recipie! i had to put a bit of cornstarch in it to thicken it, but otherwise, it was perfect. awsome as left overs too!
01/26/2011
I made this for dinner tonight and really liked it. I made a few changes to fit what I had on hand. I never use extra oil when browning ground meat so I skipped the olive oil. I used bulk sweet Italian sausage so that saved having to remove the casings. I used a full cup of onions, cause we love 'em, and I used diced fire roasted tomatoes with garlic, in addition to the 3 cloves of minced garlic called for in the recipe, 'cause we love garlic too. :-) I used 3/4 cup heavy cream and 3/4 cup half & half and I added 5 oz. of sliced fresh mushrooms right after adding the garlic. I also added 6 oz. of fresh baby spinach leaves right before I tossed in the hot pasta to boost the nutrition value. I used a full pound of farfalle and I sprinkled fresh shredded parmesan over each bowl before serving. Since I used spinach, I skipped the parsley as well. Everything else was as written. The flavor was mild and it didn't thicken up quite as much as I would have liked (probably since I didn't use all heavy cream), but it was really tasty and definitely something I will make again. With a full pound of pasta and the added veggies, this made a ton. When I can stretch a pound of meat to feed 6 and have leftovers, AND it tastes good, I'm very happy. Thanks!!
04/08/2007
We really liked this, although I used a combination of this recipe and an almost identical one on another recipe website. I used half sweet and half hot sausage, omitted the pepper flakes, didn't drain the tomatoes but cooked them down instead, less cream (about half) and lots of fresh basil instead of parsley. Mmmm...goood.
06/12/2007
The simplicity is incredible and the end results are a taste to behold. Altough my fellow cooks had some fantastic additions and alternatives, I stayed with the basic receipe so as to a taste baseline. I used the San Marzano peeled Italian tomatoes, used some of the packing puree and chopped the tomatoes w/ my chefs knife. I made this meal in the morning and allowed the meat, onion,garlic and tomato mixture to simmer for about one hour. I removed from heat and let sit covered until service later that day.Approx-imaely 30 minutes prior to service I warmed the meat mixure and than added the cream. Very happy w/ the results
01/17/2002
The whole family loved this. I will use drained stewed tomatoes in the future. I may even use spicy italian sausage with a little sugar for some zing. My husband said that this dish could save a bad marriage...LOL!
02/03/2011
So simple, yet incredible flavour! I did not change a thing, and it was perfect. The "sauce" will appear quite thin, but it is meant to be mixed in to the pasta so that the pasta soaks up all of that deliciousness, and not used as a traditional sauce would be by pouring over the top. A keeper!
11/04/2008
Given the simplicity of the dish - this was ridiculously good!! We used mildly spicy Italian sausage, so we omitted the red pepper flakes. We also used seasoned diced tomatoes and increased the garlic to 4 cloves. The end result was so yummy - and totally guest worthy fare.
08/10/2011
Great! I used 1 lb. hot italian sausage and still added ground red pepper (I didn't have red pepper flakes, so I halved the amount and used ground), and the spiciness was good, and still mild. I also topped each serving with a few marinated artichoke hearts, and that really added a nice contrast. My husband loved it. I will be making this one again.
01/07/2008
This was amazing. Made it for the 2 of us - though I am quite health-conscious so I substituted lean Italian turkey sausage as well as half and half. Prepared as written, though I simmered for closer to 20 minutes to thicken a bit more (since I didn't use the heavy cream). Stirred in dried parsley (didn't have fresh) at the end and then topped with quality grated parmesan. This, along with some great red wine, made an INCREDIBLE meal! Will definitely make again for "date night." ;o)
11/27/2003
I have made this several times and my family LOVES it... Sent it to our neighbors and they also raved about it. The flavor is unbelievable.
Source: https://www.allrecipes.com/recipe/26257/bow-ties-with-sausage-tomatoes-and-cream/
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