Page 37 - TOH_Edition16
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ROSELLI FAMILY – WESTFIELD, MA
“This recipe has been made annually for the past 25 years to celebrate Christina’s (’21) and Sophia’s (’26) birthdays.”
THE ROSELLI FAMILY
BELLAMINA BOWTIE PASTA
INGREDIENTS
3 tbsp. olive oil
1 1⁄4 lb. sweet sausage, uncased
1 medium sweet onion, chopped
1 tsp. red pepper flakes (optional)
3 cloves garlic, minced
1 28 oz. can whole San Marzano tomatoes
1 cup heavy cream
Salt and pepper, to taste 1 lb. farfalle pasta
3 tbsp. fresh chopped Italian parsley,
for garnish
1 Heat oil in a large skillet over medium heat. Add sausage to the pan and break into small pieces.
2 When the sausage is half cooked, add onions and red pepper flakes. When onions look translucent, the sausage should be cooked through. Add garlic and stir for a minute.
3 Crush the tomatoes, using your hands, into the skillet. If there is basil in the can, remove it before adding the tomatoes.
4 Cook and break down the tomatoes in the skillet, about 15 minutes.
Stir in heavy cream. Add salt and pepper to taste. Turn heat to low and simmer for 7-10 minutes.
5 Cook pasta al dente. Strain water from the pasta, then combine pasta with the sausage mixture. Sprinkle fresh parsley on top and serve.
Serves 4-5.
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