Bowtie Pasta with Sausage and Tomatoes

 

Bowtie Pasta with Sausage and Tomatoes

So, it's been a long day and you're tired, you've worked late and you have hungry people at home to feed, or, you have company coming over and now you're feeling a little stressed due to running late.  Let's solve your problem.  I have the perfect meal for you and your hungry eaters.  Let's get to it, shall we?

Ingredients

2 pints cherry or baby tomato medley

1 pound ground Italian sausage

1/2 cup chopped onion

2 tablespoons minced garlic

6 fresh basil leaves, torn or chopped

1/2 cup fresh grated Parmigiano-Reggiano 

Extra virgin olive oil

1/2 stick butter

2 rounded tablespoons Dry Italian seasoning or fresh:

rosemary, oregano, thyme, finely chopped

1 box or package Farfalle, "Bowtie" pasta

Bring four quarts of water to a roiling boil. In a skillet, add the onion and garlic in evoo, add a pinch of salt and pepper, and saute till the onion begins to soften.  At that point, use a wooden spoon to move the onion and garlic off to the sides of the skillet. Add the ground Italian sausage in chunks.  Add the dry Italian seasoning, a pinch of salt and pepper, breaking up the meat as fine as possible. I like it a bit chunky; you work it out however you wish. 😁

When the water begins to boil, generously add salt and stir.  When it begins to boil vigorously, add the Bowtie pasta and set a timer for about ten minutes. 

While the pasta boils, add the washed tomatoes to the skillet and reduce the heat to medium. Stir thoroughly. Add some of the fresh basil.  Cover the skillet and allow the heat and hot oil to cause the tomatoes to burst and add sweetness to this "deconstructed" pasta sauce. This is amazing. 

The pasta should be "al dente" or near done. Use a colander to drain the pot or, use a "spider" utensil to remove the pasta, placing it into the skillet. Either way, keep the pot, and reduce the heat to low.  Add the butter and about three turns of the pot with evoo.  Add some of the dry Italian seasoning, some of the fresh basil and add the ingredients from the skillet into the pot.  Stir thoroughly to coat the pasta with the butter, evoo, seasoning and the popping tomatoes with it. Turn off the heat that was under the skillet. 

Either grate the parmigiano-reggiano over the pot or over the plated pasta. I like to grate it over the plates or bowls. I used bowls for this particular meal. 

As always, make the dish your own. This can be purely vegetarian, as well, which I have made in the past. 

Thank You for your time and your visit.  I hope you enjoyed reading this humble blog post. I am working on getting into the swing of writing again after a long absence.  It means a great deal that you are here.  

Now, Go Cook For Someone You Love! ❤

~Martin 

In-House Cook