Farfalle with Sausage, Tomatoes, and Cream
['2 tablespoons olive oil', '1 pound sweet Italian sausages, casings removed', '1/2 teaspoon dried crushed red pepper', '1 cup chopped onion', '3 garlic cloves, minced', '1 28-ounce can crushed tomatoes with added puree', '1/2 cup whipping cream', '1 pound farfalle (bow-tie pasta)', '1/2 cup (packed) chopped fresh basil', 'Freshly grated Pecorino Romano cheese']
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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