Cara Brunetti Hillyard of Hamilton, Virginia, writes: "I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a recipe developer, and I've been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner." Cara Brunetti Hillyard, Hamilton, VA Ingredients 2 tablespoons olive oil 1 pound sweet Italian sausages casings removed 1/2 teaspoon dried crushed red pepper 1 cup chopped onion 3 cloves garlic minced 28 ounces crushed tomatoes with added puree 1/2 cup whipping cream 1 pound farfalle (bow-tie pasta) 1/2 cup Fresh basil (packed) chopped to taste Freshly grated Pecorino Romano cheese

Instructions
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. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

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

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Yields: 6 Servings
     Bon Appetit magazine, January 2006, page 120

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