79. Pasta with Shrimp and a Tomato Cream Sauce

INGREDIENTS

• 1 (12 ounce) package bow tie pasta (I used wheat linguine)
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled (Instead, I made this with jumbo peeled shrimp) 
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped (I used some tomato paste, sauce, and home cooked tomatoes)
• 1 1/2 cups heavy cream (I used milk)
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley
• 
  
• DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage (shrimp) and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.