Ingredients

* 1 (12 ounce) package bow tie pasta

* 1 tablespoon olive oil

* 1 lb polska kielbasa, sliced

* 1/2 teaspoon red pepper flakes

* 1/2 cup diced onion

* 3 garlic cloves, minced

* 1 (28 ounce) can italian-style plum tomatoes, coarsely chopped

* 1 1/2 cups heavy cream

* 1/2 teaspoon salt

* 3 tablespoons minced fresh parsley

Directions

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.

Heat oil in a large, deep skillet over medium heat.

Cook sausage and pepper flakes until sausage is heated and browning around the edges.

Stir in onion and garlic, and cook until onion is tender.

(May add a 1/4 cup of white wine to deglaze pan (optional)

Stir in tomatoes, cream, and salt.

Simmer until mixture thickens, 8 to 10 minutes.

Stir cooked pasta into sauce, and heat through.

Sprinkle with parsley.

(For a vegetarian option – use mushrooms instead of sausage)