SWEET AND SPICY SAUSAGE AND FARFALLE
Sweet and Spicy Sausage and Farfalle is a recipe that I grew up eating, and fell in love with again as an adult. It is one of the easiest recipes you can ask for, and the speedy preparation time makes it a perfect weeknight dinner option. When I was growing up I couldn't understand why we had sweet and spicy sausage and farfalle for dinner all the time. As an adult, I get it! This is the little recipe that can feed your family of 4-5 with just 20 minutes to total preparation time. Plus, the ingredients are all super cheap. It makes perfect sense that my Mom made this recipe to feed our family of five frequently.
Provided by Kit
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Finely chop the onion and garlic. Slice the ends off the sausage, and push the meat out of the casing, and loosely crumble it up.
- Bring a pot of salted water to a boil. Once the water has come to a boil, add the pasta. Cook for 7-8 minutes, until al dente. Then drain the pasta and set aside.
- As soon as you put the water on the boil, start to prepare the rest of this dish. Heat the olive oil in a skillet over medium high heat. Add the onions and sauté. After 2 minutes, add the sausage and red pepper flakes. For a mild spice add 1/2 teaspoon of red pepper flakes, or add more for extra spice.
- Brown the sausage, while using a wooden spoon to break it into small pieces.
- Once the sausage has browned, add the garlic, crushed tomatoes, and cream. Stir together. Let simmer for 2-3 minutes.
- Add the drained pasta to the sauce, along with the spinach (I tear it up as I add it in). Let the pasta and spinach simmer in the sauce for 2 minutes over medium heat. Serve with a sprinkle of Parmesan.
FARFALLE WITH SAUSAGE AND MUSHROOMS
Yield 4 - 6
Number Of Ingredients 14
Steps:
- Cut the sausages into bite size pieces, using scissors. This is easier to do than using a knife, because scissors do not squish the sausage. In a large frying pan, cook the sausage in oil and butter over medium heat until well browned. Set aside.
- In the same frying pan, saute the onion and garlic until they are soft and translucent. Add the peppers and cook until the vegetables are tender.
- Add the sliced mushrooms and continue to stir fry until the mushrooms have release their moisture and are soft. Add the salt and pepper and stir the spices in well.
- Measure out the farfalle (bowtie pasta) and bring a large pot of salted water to boil. Cook the pasta according to the package direction.
- Meanwhile, add the wine or broth and the sausages to the vegetable mix in the frying pan and cook for 2 minutes.
- Add the cream and cheese. Bring to a boil, reduce the heat and cook over low heat for 8 to 10 minutes, stirring occasionally until the mixture thickens.
- Drain the pasta. In a large bowl combine the sausage mixture and pasta. Serve with freshly grated Parmesan and chopped parsley (if desired).
FARFALLE WITH MUSHROOMS AND ITALIAN SAUSAGE
My husband makes his own Link Italian sausage and when he does I always have him package up a half dozen or so packs of sausage before puts it into the casings. I have several recipes that call for bulk Italian sausage and this is one of the tastiest and easiest to make.
Provided by Marsha Gardner
Categories Pasta
Number Of Ingredients 13
Steps:
- 1. Heat oil in a large sauté pan over medium high heat. Add sausage and cook, crumbling with a fork until no longer pink. Add mushrooms, garlic, onion and Italian seasoning. Cook until onion is soft. Add wine and sauté until wine has reduced by half.
- 2. Add cream and simmer for 1 minute. Add tomatoes, parsley, basil and pasta. Toss pasta to coat well and heat until pasta has absorbed some of the sauce. Transfer to a platter and garnish with grated cheese. Season to taste with salt and pepper.
FARFALLE WITH TURKEY SAUSAGE, PEAS AND MUSHROOMS
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large pot, bring 6 quarts of salted water to a boil.
- In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.
- When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.
BOW TIE FARFALLE PASTA WITH SAUSAGE AND MUSHROOMS
Bow Tie Farfalle Pasta with Sausage and Mushrooms - Simple pasta comfort food recipe that is a great weeknight dinner.
Provided by Amy
Number Of Ingredients 13
Steps:
- In a saute pan, scramble the sausage in a little olive oil and cook until done. Remove from the saute pan into a bowl and set aside.
- In the same pan, add olive oil.
- Add the onions. Cook until translucent and softened.
- Add the mushrooms. Cook until softened.
- Add the garlic and saute 1 - 2 minutes.
- Season to taste with Italian seasoning, granulated garlic, fresh ground black pepper, and salt.
- Add the butter. Allow to melt and create a little sauce.
- In a pasta pot, cook the bow tie farfalle according to the package directions to the al dente stage.
- Drain and add to the saute pan or into a large bowl. Combine.
- Add the grape tomatoes and basil. Adjust the seasoning and olive oil.
- Top with grated Parmesan cheese.
- Serve and enjoy!
FARFALLE WITH TURKEY SAUSAGE, PEAS AND MUSHROOMS
Provided by Giada De Laurentiis Bio & Top Recipes
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large pot, bring 6 quarts of salted water to a boil.
- In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.
- When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.
CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
- Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.
FARFALLE WITH TURKEY SAUSAGE AND MUSHROOMS
Make and share this Farfalle With Turkey Sausage and Mushrooms recipe from Food.com.
Provided by chef 998002
Categories < 30 Mins
Time 25m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, bring 6 quarts of salted water to a boil.
- In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.
- When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.
- Food Network Kitchens Note: Grana Padano is a hard, grainy cow's milk cheese similar in flavor to Parmigiano-Reggiano.
Nutrition Facts : Calories 994.3, Fat 52.6, SaturatedFat 15.1, Cholesterol 78.2, Sodium 856.8, Carbohydrate 90.3, Fiber 4.1, Sugar 3.4, Protein 38.7
FARFALLE WITH TURKEY SAUSAGE, PEAS, AND MUSHROOMS
Make and share this Farfalle With Turkey Sausage, Peas, and Mushrooms recipe from Food.com.
Provided by cali_love
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saute pan, heat 2 tablespoons of the oil over a high flame. Add the turkey sausage and saute until golden brown, breaking up any large clumps, for about 5 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside.
- Heat 2 more tablespoons of oil in the same pan. Add the mushrooms and 1/2 teaspoon each of salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 8 minutes. Add the peas and saute for 2 minutes.
- Return sausage to the pan and cook until the sausage is heated through and the flavors have blended, about 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and reserve 1/2 cup of the cooking water.
- Return pasta to pot and add the meat mixture. Toss over medium heat to combine and heat through, adding enough of the reserved cooking water to moisten, about 5 minutes.
- Drizzle in the remaining oil. Season the pasta with more salt and pepper to taste. Remove the pan from the heat and add Parmesan cheese and toss to combine. Transfer pasta mixture to large bowl and serve.
- Bon Appetit!
Nutrition Facts : Calories 966.1, Fat 42.6, SaturatedFat 6.3, Cholesterol 71.2, Sodium 1768.7, Carbohydrate 103.9, Fiber 8.4, Sugar 11.6, Protein 42.3
FARFALLE WITH FENNEL AND MUSHROOMS
Provided by Florence Fabricant
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the mushrooms in a bowl, add the water and set aside to soak for 30 minutes. Start bringing a large pot of water to a boil for the pasta.
- Heat the oil in a large, heavy skillet. Add the onion and fennel and cook over medium-low heat until the vegetables just begin to brown.
- While the vegetables are cooking, drain the mushrooms, reserving the liquid. Dry the mushrooms on a paper towel, slice them and add them to the pan. When they are heated through, strain and add the mushroom liquid. Cook over high heat for several minutes, until the liquid just moistens the vegetables. Stir in the cream and remove the pan from the heat. Season to taste with salt and pepper.
- When the water has come to a boil add a generous pinch of salt and the farfalle. Cook the farfalle until it is al dente, about six minutes. Drain it thoroughly, then add it to the pan with the mushrooms and fennel.
- Cook the farfalle with the vegetables, stirring gently, two to three minutes, until the ingredients are well blended and the cream has thickened and clings to the pasta. Stir in the fennel tops and cheese and serve.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 3 grams, Carbohydrate 51 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 343 milligrams, Sugar 3 grams
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ONE POT ITALIAN SAUSAGE FARFALLE PASTA - FLAVOR THE MOMENTS
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Reviews 10Category Main DishesCuisine ItalianTotal Time 30 mins
- Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the turkey sausage, breaking it up into small pieces with a wooden spoon, and cook for 5 minutes.
- Add the remaining 1 tablespoon of olive oil and add the mushrooms. Cook for another 4-5 minutes until the mushrooms have browned and their liquid has evaporated.
- Add the water and scrape up the brown bits from the bottom of the pan. Add the farfalle and a pinch of salt and stir to combine. Bring to a boil, then reduce the heat to medium low and cook for 11-15 minutes or until the pasta is tender and most of the water is absorbed, stirring occasionally. Add the peas during the last 4-5 minutes of cooking time.
- When the pasta is done, remove from heat and stir in the parmesan cheese and fresh basil. Adjust the seasoning as necessary and serve with additional parmesan cheese if desired.
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