Ingredients

2 tablespoons olive oil

Mozzarella cheese

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 Paneer cheese

Preparation

  1. Cook the pasta in a pot of boiling water
  2. Heat oil in heavy large skillet over medium-high heat.
  3. Add paneer and crushed red pepper.
  4. Sauté until paneer is no longer pink, breaking up with back of fork, about 5 minutes.
  5. Add onion and garlic;
  6. Sauté until onion is tender and paneer is browned, about 3 minutes longer.
  7. Add tomatoes and cream.
  8. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes.
  9. Season to taste with salt and pepper.
  10. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
  11. Drain, reserving 1 cup cooking liquid.
  12. Return pasta to same pot.
  13. Add tomato puree and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry.
  14. Transfer pasta to serving dish. Sprinkle with basil.
  15. Serve, passing cheese separately.