Farfalle with Sausage, Tomatoes, and Cream

2 Tbsp olive oil

1 pound Italian sausage, casing removed
1/8 tsp dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
28 ounce can crushed tomatoes
cup heavy cream
1 pound farfalle pasta
cup chopped fresh basil
Fresh grated romano cheese

Heat oil in large skillet over med-high heat. Add sausage and red pepper.
Saute until sausage is no longer pink, breaking into chunks with fork, about 5
minutes. Add onion and garlic, saut 3 minutes. Add tomatoes and cream.
Reduce heat to low; simmer until mixture thickens, about 3 minutes. Season
with salt and pepper.
Meanwhile cook pasta per directions on box.
Toss pasta and sauce together, stir in basil. Serve, passing cheese
separately.