| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | 4 | Servings | |
INGREDIENTS
| 4 | T | Extra-Virgin Olive Oil |
| 1/2 | lb | Italian Sausage, Sweet |
| 1/2 | lb | Wild Mushrooms, Trimmed And |
| Sliced Such As Hen Of | ||
| The | ||
| Woods | ||
| 1 | Yellow Onion, Peeled And | |
| Chopped | ||
| 3 | Cloves Garlic, Peeled And | |
| Minced | ||
| 3 | lb | Plum Tomatoes, Peeled And |
| Seeded | ||
| Salt And Freshly Ground | ||
| Pepper | ||
| 2 | T | Fresh Basil, Finely Chopped |
| 2 | T | Fresh Parsley, Finely |
| Chopped | ||
| 1 | lb | Farfalle, Bow Shaped Pasta |
INSTRUCTIONS
Heat 2 tbsp. oil in a medium skillet over medium-high heat. Add sausage and cook, browning on all sides, for about 15 minutes. Remove sausage, cut into large pieces, and set aside. Add mushrooms to skillet and saute until golden, 1-2 minutes. Remove mushrooms from pan and set aside with sausage. Reduce heat to medium-low, add remaining 2 Tbsp. oil and onions, and cook, stirring occasionally, until onions are soft, about 20 minutes. Add garlic and cook 2 minutes more. Put pot of water on to boil for farfalle. Increase heat to medium, add tomatoes, season with salt and pepper, and cook, stirring occasionally, until tomato juices have evaporated, about 15 minutes. Stir reserved sausage and mushrooms into sauce and cook for 10 minutes, then add basil and parsley and re-season with salt and pepper. Meanwhile, cook farfalle in a large pot of boiling salted water until al dente, about 10 minutes, then drain. Toss and serve. Recipe by: Saveur, Sept./Oct. 1997 Posted to MC-Recipe Digest V1 #988 by Suzy Wert <[email protected]> on Jan 6, 1998
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