Farfalle with Sausage and Mushrooms
Print recipe| Serves | 4 - 6 |
| Inspiration | Modified Taste of Home recipe |
Ingredients
- 2 Cups uncooked farfalle (bowtie) pasta
- 4 - 5 Italian sausages (have also used Chicken Asiago Pepper Sausages)
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 Medium to large onion (medium chop)
- 1 clove garlic (chopped)
- 1 Sweet red, yellow, orange or green pepper (medium chop)
- 8 - 10 Medium sized cremini or white mushrooms
- 1/2 Tsp salt
- freshly ground pepper
- 1/2 cup white wine or chicken broth
- 2 Cups half and half cream (10%)
- 1/2 cup grated Parmesan cheese
- 1 Tbsp freshly chopped parsley
Directions
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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.  | |
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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.  | |
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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.  | |
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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. | |
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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.  | |
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Drain the pasta. In a large bowl combine the sausage mixture and pasta. Serve with freshly grated Parmesan and chopped parsley (if desired).  | |