Page 58 - 2016TOHCookbook

Sausage Farfalle
Jewers Family | SHREWSBURY, MA
“Everyone loves this easy-to-make pasta dish. I’ve passed it along to my son, Philip, who will be living off campus this year and cooking it for his roommates. Enjoy!” BILL AND MICHELLE JEWERS
INGREDIENTS
Serves 4 to 6
2 tablespoons olive oil
1 pound sweet bulk Italian sausage
1⁄2 teaspoon red pepper flakes
1 yellow onion, chopped
3 garlic cloves, minced
1 (28-ounce) can crushed tomatoes in purée 1⁄2 cup whipping cream
Salt
Ground black pepper
1 pound farfalle
1⁄2 cup chopped fresh basil
Grated Parmesan cheese, for serving
PREPARATION
1. Heat oil in a skillet over medium-high heat. Add the sausage and pepper and sauté until the sausage is no longer pink, breaking it up into bite-sized pieces with a spoon, about 5 minutes. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatoes and cream. Turn heat to low and simmer until the sauce thickens, about 3 minutes. Season with salt and pepper.
2. Meanwhile, cook the pasta in a large pot according to package instructions, reserving 1⁄2 cup of the cooking liquid. Drain the pasta in a colander and return it to the pot.
3. Add the sausage mixture and reserved cooking liquid to the pasta and stir over medium heat until combined. Transfer to a serving dish and sprinkle with basil. Serve with cheese passed alongside.
PAGE 50 | UMASS DINING