Farfalle with Mushrooms and SausagesMay 6, 2010 at 8:24 pm | Posted in cooking, Flexitarian, Food, Italian food, Pasta Dishes, photography, Recipes, Weeknight Dinners | 17 Comments
Tags: cooking, designer pastas, farfalle, Food, garlic, Italian American, Italian cooking, Italian food, Italian sausage, main dish, mushrooms, Pasta, photography, pottery, recipe, Torino, Weeknight Dinners
Have you seen this beautiful Farfalle pasta by Torino? I was shopping at World Market’s Cost Plus, when this jumped out at me! Look at the beautiful colors.
It cost more than what I like to spend on pasta, but I couldn’t pass this up. They call it “designer” pasta. I’m not into designer fashion, but apparently I’m a sucker for designer pastas now.
The recipe on the back of the box made my final decision. It’s SO simple to make and it tastes so fresh and earthy!
Farfalle with Mushrooms and Sausages
Adapted from Torino pasta recipe
8.8 ounce farfalle pasta
6 ounce mushrooms (possibly porcini or 2 ounce dry porcini put in water to soften for 2-3 hours)– I used a package of wild Italian mushrooms I found at World Market
6 oz fresh sweet sausage-I used Italian sausage from Whole Foods
5 oz white wine
1/4 white onion
1/2 clove garlic- I used whole
1 oz extra virgin olive oil
2 oz light cream — I used whole milk
3 oz grated pecorino or parmesan cheese- I used both
pepper and salt to taste
In a skillet, sautee x-tra virgin olive oil with garlic and onion–finely chopped. Add the sausage without skin, and cook for 5 minutes to color. Add the mushrooms and cook slowly and add the white wine. When it looks ready, add the salt and pepper and light cream.
Cook the pasta al dente in plenty of salted water. Drain pasta and place in the sauce skillet mix on top of stove for 2 minutes and then serve with cheese.
The mushrooms are SO earthy!
I served it with chardonnay
Simple enough for a weeknight meal, and flavorful enough to impress company.