Pasta with Polidori Sausage, Tomatoes, and Cream


Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.

Pasta with Polidori Sausage, Tomatoes, and Cream
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  • 12 oz. Bow tie pasta
  • 2 tbsp Olive oil
  • 1 lb Polidori Hot Italian Sausage casings removed
  • 1/2 tsp Red pepper flakes
  • 1/2 cup Onion diced
  • 3 cloves Garlic minced
  • 28 oz Italian-style plum tomatoes drained and coarsely chopped
  • 1 1/2 cups Heavy cream
  • 1/2 tsp Salt
  • 3 tbsp Fresh parsley minced


  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, 8 to 10 minutes; drain.
  • Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown and crumbly.
  • 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.
  • Stir cooked pasta into sauce and heat through. Sprinkle with parsley.
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