Joe’s Bows

Lawyers have to eat, too – “Joe’s Bows”

This rich, creamy, pink sauce is offset by a generous dose of red pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 Ib. sweet Italian sausage (crumbled/casings removed) and a 1/2 teaspoon dried red pepper flakes –cook until no longer pink, stirring frequently (about 7 minutes). Add 1/2 cup diced onions and 3 garlic cloves minced–cook until onion is tender and sausage is light brown (about 7 minutes). Add one 28 oz. can Italian plum tomatoes coarsely chopped (preferably San Marzano), 1-1/2 cups of heavy cream, and 1/2 teaspoon of salt– simmer until sauce thickens slightly (approximately 4 minutes). Set aside.

Cook 12 oz. DeCecco bow-tie pasta (Farfalle) in a large pot of boiling salted water until al dente (firm to bite).

Bring sauce to a simmer and add the cooked pasta until heated through and the sauce thickens (about 2 minutes). Divide pasta among four plates, sprinkle generously with freshly grated Parmagiano-Reggiano. (If you own one of those green cans of alleged parmesan, proceed no further. Immediately remove it from your household and never buy it again.) Top with 3 tablespoons freshly minced basil or parsley. Buon appetite!