Farfalle with Sausage and Sun-Dried Tomato Cream Sauce

1 pound farfalle

¼ cup olive oil

1 pound hot or mild Italian sausage (bulk or links with casings removed)

1 medium onion, chopped

1 large shallot, chopped

¼ cup pine nuts

Pinch red pepper flakes

2 cloves garlic, minced

1 cup low-sodium chicken stock

1 cup heavy cream

2 cups frozen baby peas, thawed

1 cup oil-packed sun-dried tomatoes, drained and julienne

Salt and pepper to taste

5-6 leaves fresh basil, torn

Freshly grated parmesan cheese

Cook pasta in hot, salted water until done to your liking, 11 to 13 minutes. Drain, reserving a cup of pasta water.

Heat olive oil in saute pan over medium-high heat. Add sausage and brown while crumbling. Remove sausage with slotted spoon and set aside.

Reduce heat to medium and add onion, shallot, pine nuts and red pepper flakes to pan; saute until onions are lightly brown around the edges, about 8 minutes. Add garlic and cook for 1 minute.

Deglaze pan with chicken stock, scraping up the browned bits. Simmer stock until reduced by half, about 5 minutes. Add cream and simmer until sauce thickens enough to coat the back of a spoon, about 5 minutes. Add peas and cook 2 minutes. Add sausage and sun-dried tomatoes and heat through. Season with salt and pepper to taste.

Toss pasta with sauce, adding a little reserved pasta water as needed if sauce is too thick. Sprinkle with basil and parmesan.

Serves four to six.