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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
3⁄4 lb farfalle pasta, cooked al dente, drained
1⁄2 tbsp extra-virgin olive oil
1 lb sausage, six hot Italian links
2 tbsp wine, dry red
3 cups favorite marinara sauce
Dried oregano
Hot pepper flakes
Salt
Pecorino Romano cheese,
While pasta is cooking, in a Dutch oven on the stove and begin heating this as well over medium heat, add the olive oil and the sausage links to the pan. We brown the sausage, turning occasionally with tongs, for about 7 minutes until they are nicely browned on all sides; remove them to a paper-towel lined plate.
Wipe out some excess oil from the Dutch oven. Add red wine, scraping up the drippings with a wooden spoon to deglaze the pan. Stir in the sauce and a sprinkling of dried oregano and bring the sauce to a boil. Lower the heat and add the browned sausages back to the pan, partially covered, stirring occasionally, for about 15 minutes.
Meanwhile, the water has come to a boil when the sausages have cooked in the sauce for about 10 minutes. We add the dried pasta and a pinch of salt to the water and stir. We cook for about 12 minutes until the pasta is just al dente. While the pasta is cooking, the sausages are done. Remove them from the sauce and let rest for a couple of minutes before slicing.
Pour the drained farfalle into a serving bowl and stir in some of the sauce and top with the sliced sausages, more oregano, and red pepper flakes. Top with some cheese. Serves 4
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FARFALLE WITH SPICY SAUSAGE SAUCE
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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
3⁄4 lb farfalle pasta, cooked al dente, drained
1⁄2 tbsp extra-virgin olive oil
1 lb sausage, six hot Italian links
2 tbsp wine, dry red
3 cups favorite marinara sauce
Dried oregano
Hot pepper flakes
Salt
Pecorino Romano cheese,
While pasta is cooking, in a Dutch oven on the stove and begin heating this as well over medium heat, add the olive oil and the sausage links to the pan. We brown the sausage, turning occasionally with tongs, for about 7 minutes until they are nicely browned on all sides; remove them to a paper-towel lined plate.
Wipe out some excess oil from the Dutch oven. Add red wine, scraping up the drippings with a wooden spoon to deglaze the pan. Stir in the sauce and a sprinkling of dried oregano and bring the sauce to a boil. Lower the heat and add the browned sausages back to the pan, partially covered, stirring occasionally, for about 15 minutes.
Meanwhile, the water has come to a boil when the sausages have cooked in the sauce for about 10 minutes. We add the dried pasta and a pinch of salt to the water and stir. We cook for about 12 minutes until the pasta is just al dente. While the pasta is cooking, the sausages are done. Remove them from the sauce and let rest for a couple of minutes before slicing.
Pour the drained farfalle into a serving bowl and stir in some of the sauce and top with the sliced sausages, more oregano, and red pepper flakes. Top with some cheese. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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