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Farfalle Leonardo's picture
  Bulk sausage 1 Pound
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 1 Pound (1 Can)
  Oregano leaf 1 Teaspoon, crumbled
  Basil leaf 1 Teaspoon, crumbled
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Farfalle 8 Ounce (1 Package, Egg-Noodle Bowls)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)

1. Flatten sausage meat into a large patty in a large skillet. Brown on one side; turn and brown on second side. Remove the sausage from the skillet and crumble onto paper towels.
2. Drain off all but 2 tablespoons of fat in skillet. Saute onion and garlic in skillet until soft. Drain tomatoes; reserve liquid. Brown tomatoes in the same skillet for 5 minutes. (This is an Italian sauce trick that mellows the flavor of the tomatoes.)
3. Return crumbled sausage to skillet with liquid from canned tomatoes, oregano, basil, salt and pepper. Simmer, stirring occasionally, for 30 minutes.
4. Cook farfalle, until done as you like pasta. Drain and place on a large, heated, serving platter. Spoon the sauce over and top with the grated Parmesan cheese. Mix lightly at the table; serve immediately.

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Farfalle Leonardo Recipe