Page 51 - 201415_TOH_Cookbook

FARFALLE
CON SALSICCIA
E POMODORI
CLARA/BURGER FAMILY, NEWTON, MA
INGREDIENTS
Serves 4 to 6
2 tablespoons extra-virgin olive oil 1/2 onion, minced 1 garlic clove, minced 1 Italian sausage, chopped 4 tablespoons white wine 10 ounces tomatoes, diced 4 ounces baby spinach, chopped Salt Ground black pepper Dried red pepper lakes 1 pound farfalle pasta Grated Parmesan cheese
“This recipe reminds us of home (Italy)!”
Petra Burger
PREPARATION
1. In a large sauté pan, heat the olive oil over medium-high heat. Sir in the onion and garlic and cook unil the onion begins to soten, about
3 minutes. Add the sausage and cook unil browned, sirring the pieces with a wooden spoon. Pour in the white wine, followed by the tomatoes and spinach. Cook for 2 minutes, then season with salt, pep- per, and red pepper lakes.
2. Meanwhile, bring a pot illed with 4 quarts of salted water to a boil. Cook the pasta according to the instrucions on the package unil al dente, 8 to 10 minutes. Drain well and transfer to the pan with the sauce. Mix well.
3. To serve, divide the pasta among plates. Sprinkle Parmesan on top.
Taste of Home – Page 43