Farfalle di Salsiccia ItalianaCourse: MainCuisine: ItalianDifficulty: Easy
Easy to make, this can be a single-pot dish, but I find it’s easier to use two. A covered skillet for the sausage, then a 3 to 4 quart cast iron dish (like a braiser) for bringing it all together. Add some toasted ciabatta and a bottle of Italian Primitivo and you’re set!
6 links, sweet Italian sausage
1/2 red onion, diced
1 red bell pepper, diced
14 oz crushed tomatoes (San Marzano or your local favorite)
4 tbsp fresh basil, chopped
4 cloves minced garlic (more if desired. it’s garlic. go nuts)
salt & ground pepper to taste
1 1/2 cup farfalle pasta, uncooked
- Place sausage in a large skillet; add 1/2 inch of water.
- Bring water to boil over High heat; reduce heat to Med-Low. Cover tightly. Simmer gently 8-10 minutes
- While the sausage is cooking, add 2 tbsp olive oil to the second skillet or braiser. Add the chopped bell pepper and onion. Stir and cook over medium heat till softened, five or so minutes.
- When the sausage is done, remove from skillet and chop roughly into small pieces. Add to the peppers and onion.
- Add the crushed tomatoes, basil, and garlic. Stir together.
- Add the pasta, and about cup or two of water, enough to thin the mixture and give the pasta something to soak up.
- Cover, reduce heat to low, let sit for about 10 minutes or until the pasta is at the desired softness.
- Serve and enjoy!