Farfalle with Sausage, Tomatoes and Cream

2 tablespoons olive oil
1 pound sweet italian sausage, removed from casings (skin)
1/2 tsp dried crushed red pepper
1 cup chopped onion
3 garlic cloves minced
1 28 ounce can of tomatoes
1/2 cup half and half

1 pound farfelle (bow tie) pasta
1 tsp dried basil
2 tablespoons parmesan cheese

Heat oil in skillet over medium high heat. Add sausage and crushed red pepper. Saute until sausage is no longer pink, breaking up with the back of a fork for about 5 minutes. Add onion and garlic; saute
until onion is tender and sausage is browned, about 3 minutes longer.  Add tomatoes and cream. Season to taste with salt and pepper.

Meanwhile cook pasta in boiling salted water. Drain and reserve one cup cooking liquid. Return pasta to pot and add sausage mixture and a little bit of cooking liquid if mixture is dry. Sprinkle with basil and cheese.

This recipe will feed 4- 6 people, but it will last at least a week in the refrigerator.