Sausage and Sun-Dried Tomato Farfalle

• 8 oz farfalle pasta
• 12 oz Italian sausage, casing removed
• 1/2 cup sun-dried tomatoes, chopped
• 1 small onion, diced
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped
• Salt to taste
• Black pepper to taste
• Optional: 1/4 cup pine nuts, toasted

Steps

1. 1 Cook the farfalle according to package instructions until al dente; drain and set aside.
2. 2 In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it into crumbles.
3. 3 Add onion and garlic to the skillet, sauté until softened.
4. 4 Stir in the sun-dried tomatoes and chicken broth, allowing the mixture to simmer for 5 minutes.
5. 5 Combine the cooked farfalle with the sausage mixture. Toss to coat.
6. 6 Remove from heat and stir in Parmesan and basil.
7. 7 Season with salt and pepper to taste. Garnish with toasted pine nuts if desired.

Equipment

• Large skillet
• Pot for boiling pasta

Variations

• Add spinach or kale for extra greens.
• Include diced bell peppers for a pop of color and sweetness.

Substitutions

• Substitute farfalle with penne or fusilli if desired.
• Use vegetable broth for a vegetarian version.

Pairings

• Pairs well with a side of roasted vegetables.
• Serve with a light vinaigrette dressed arugula salad.

Nutrition

Tips

• For a vegetarian option, substitute the sausage with extra veggies or plant-based sausage.
• Reserve a bit of pasta water to adjust the sauce consistency if needed.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.

Serving Suggestions

• Pairs beautifully with a simple green salad and crusty bread.
• A glass of red wine complements the robust flavors.

FAQ