Mary Anne's Farfalle With Creamy Sausage Sauce
I always say that the easiest pasta dishes are usually the most authentic. This recipe hails from the Emilia-Romagna section of northern Italy. On those nights when time is of the essence, why not prepare your family an Italian dish that goes together in just a matter of minutes!16 ounces farfalle (butterfly) pasta, (or penne, fusilli, cavatappi, or garganelli)2 Tablespoons butter1 medium onion, finely diced1 yellow, red, or orange bell pepper4 cloves garlic, minced1 pound crumbled Italian sausage, mild, sweet, or hot, your preference1 cup heavy whipping cream, more if you like a creamier sauce1 cup frozen peas, optional1/4 teaspoon freshly grated nutmegSalt and freshly ground black pepper3/4 cup freshly grated Parmesan cheese2 Tablespoons fresh parsley, for garnishing, optional
- Prepare pasta according to directions on package. Drain pasta in a colander; cover with kitchen towel and set aside. Do not rinse pasta.
- In a large saucepan heat the butter over medium heat and add onion, garlic and bell pepper andsaute' until softened and translucent, about 3 to 4 minutes. Add sausage andsaute' until browned, about 5 minutes. Drain grease.
- Add cream and, if using, peas and simmer over very low heat until thickened, about 10 minutes, stirring constantly. Season with grated nutmeg, salt and pepper.
- Add cooked pasta to sauce and stir well. Simmer on low heat a few minutes. Sprinkle with Parmesan cheese and parsley and stir again. Serve immediately.