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Thread: Farfalle with Sausage
01-15-2010, 04:36 PM #1
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Farfalle with SausageFarfalle with Sausage
Recipe DescriptionBowtie pasta with Sausage and tomatoesPreparation Steps:I just made this for lunch and it was really good. I adapted it from several other recipes and it tastes just like what I recently had at a nice resturant. I believe this costs about a buck to make but you can't tell it by the taste. If you grow your own garden, you can make it for even less and make it even cheaper if you make your own pasta!Level of Difficulty:EasyTime Needed:20 minIngredients:2 cups farfalle (bowtie) pastaServes:
1/4 lb sausage
1 pt tomatoes
1/2 cup chopped onion
1 tsp garlic powder
salt and pepper to taste
parm chees to taste3Directions:Brown sausage and remove from pan. Then saute onions in sausage fat. Add tomatoes to pan and then add sausage back to pan and cook until thickened.
Meanwhile cook pasta in boiling water.
Add cooked pasta to pan with sauce and combine with a small amout of the cooking water (lesss than 1/2 cup). Top with grated parm. cheese and serve
01-15-2010, 06:22 PM #2
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sausage is now on the meal plan and shopping list. thanks
01-15-2010, 06:26 PM #3
IO would make that w/ that spicy sausage. (co????) Can't recall the name.
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01-15-2010, 07:26 PM #4
01-15-2010, 07:38 PM #5
Yes, and it was supposed to say I not IO. I swear I don't drink. Just can't type.
01-15-2010, 07:47 PM #6
I think it'd work with any type of snausage - thats right, I just typed snausage lol. Ground, chorizo, sweet mild italian - whatever you like as long as its snausage!
I am totally pro-pork!
01-15-2010, 07:50 PM #7
Now you have my dogs attention. Snausages and all. It sounds delicious.
01-15-2010, 08:27 PM #8
yep, I'll be trying this too. Plenty of sausage in the freezer.
01-15-2010, 09:41 PM #9
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I usually buy sausage in the tube when it has been marked down, I take it home cut it into slices and wrap in wax paper and then in freezer bags and freeze.
I agree that any sausage that you like to eat would probably be good in this.
Anyone wanting to try this with some other cheese? suggestions?
01-15-2010, 09:48 PM #10
What about sharp cheeses? Mont. Jack cheese? Extra old white cheddar? Or shredded mozza - yum!
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