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Farfalle with Chicken Italian Sausage, Peas, and Cremini Mushrooms
Made using a recipe from a Giada De Laurentiis cookbook that I received in a workplace Yankee Swap over Christmas. (The recipe originally called for turkey sausage but I could only find chicken, so I used that.) Giada says that traditionally, this recipe uses pork sausage but this is a healthier alternative. My boyfriend who comes from an Italian American family was quite happy with the results...healthy or not, it just tasted good. :)
Ingredients:
1/2 cup extra virgin olive oil
1 lb spicy Italian chicken sausage, casing removed (Giada's recipe uses turkey)
10 oz cremini mushrooms, sliced
3/4 teaspoon sea salt, plus more to taste
3/4 teaspoon freshly ground black pepper, plus more to taste
1 10 oz package frozen peas, defrosted slightly
1 lb dried farfalle pasta
1/2 cup freshly grated parmesan or similar (I used grana padano)
Directions:
In a large saute pan, heat 2 tablespoons of the oil over a high flame. Add the sausage and saute until golden brown, breaking up any large clumps, for about 5 minutes. Using a slotted spoon, transfer sausage to a plate and set aside. Heat 2 more tablespoons of ol in the same pan. Add mushrooms and 1/2 teaspoon each of salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 8 minutes. Return the sausage to the pan and cook until the sausage is heated through and the flavors are blended, about 3 minutes.
In the meantime, bring a large pot of salted water to a boil. Add the farfalle and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta, saving 1/2 cup of the pasta cooking water. Return the pasta to the pot and add the sausage mixture. Toss over medium heat to combine and heat through, adding some of the pasta cooking water to moisten. Drizzle in the remaining oil, season with additional salt and pepper to taste, and add the grated cheese and toss to combine. Serve and enjoy!
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By: egseah
Taken: January 1, 2008
Uploaded: February 2, 2008
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