SAUSAGE FARFALLE RECIPES
SAUSAGE FARFALLE | RACHAEL RAY IN SEASON
Provided by Rachael Ray Every Day
Number Of Ingredients 7
Steps:
- In nonstick skillet, cook sausage, breaking up with a spoon, over medium-high until browned, 5 minutes. Add eggplant and cook until tender, 3 minutes. Add pasta, pepperoncini, cheese and zest; toss. Top with parsley.
FARFALLE WITH SAUSAGE, TOMATOES, AND CREAM RECIPE | EPICURIOUS
Cara Brunetti Hillyard of Hamilton, Virginia, writes: "I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a recipe developer, and I've been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner."
Provided by Cara Brunetti Hillyard
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- 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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- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta to the skillet along with the reserved cooking water and the cheese and cook over moderately high heat, stirring, until the sauce is thick and creamy, 1 to 2 minutes. Transfer the pasta to a bowl, sprinkle with the parsley and serve right away.
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SAUSAGE FARFALLE | RACHAEL RAY IN SEASON
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- In nonstick skillet, cook sausage, breaking up with a spoon, over medium-high until browned, 5 minutes. Add eggplant and cook until tender, 3 minutes. Add pasta, pepperoncini, cheese and zest; toss. Top with parsley.
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- 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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