Prep 30 mins
Cook 0 mins
I made this up as I went along - it is so good! Ingredients are not exact, so use as much or little as you like.
- 12 ounces farfalle pasta (bowtie)
- 1 lb hot Italian turkey sausage (removed from casings)
- 1⁄4-1⁄2 cup olive oil
- 2 tablespoons minced garlic
- 1⁄2 cup pine nuts
- 1 small onion
- 1⁄2 teaspoon red pepper flakes
- 12 ounces sliced mushrooms
- 6 ounces sun-dried tomatoes (softened and julienned)
- 1 pint cherry tomatoes, halved
- 6 ounces fresh Baby Spinach
- 3⁄4 cup grated parmesan cheese (more for sprinkling on top)
- salt & pepper
- Cook farfalle according to package directions. Drain.
- Heat olive oil in a large, heavy skillet.
- Add garlic, and sauté until fragrant (about 3 minutes).
- Add pine nuts to garlic, and sauté 5 minutes.
- Add onion, sauté until soft (3 minutes).
- Add mushrooms and sauté 3 minutes.
- At this point you may need to add more olive oil if mixture is dry.
- Add red pepper flakes, sun-dried tomatoes, and cherry tomatoes, and salt & pepper to taste. Sauté mixture while sausage is browning, stirring occasionally.
- In a separate skillet, brown sausage until cooked through. Add sausage to vegetable mixture. Blend well, and sauté until mixture is moist but not soupy.
- Fold spinach into the mixture. Remove from heat once spinach begins to wilt.
- In a large bowl, combine farfalle and sausage/vegetable mixture.
- Stir in parmesan cheese. Blend well.
- Spoon into pasta bowls or plates and top with additional parmesan cheese.
Wow. This is a great dish! The flavors really ooze together to make a great pairing with a nice red wine. I didn't use the mushrooms as indicated (my husband's not big on them), but I did use an ounce of reconstituted porcinis in there. Other than that, I followed the measurements as stated here. I was very scared the amount of sun-dried tomatoes would drown out the rest of the flavors, but I was totally wrong. This has just an awesome robust flavor. Very satisfying meal. We used chicken sausage, and can't wait to make it again sometime. Thanks for such an inspired recipe!