Farfalle Leonardo Recipe
Ingredients
| 1 pound bulk sausage | ||
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes | 1 Can (10oz) | |
| 1 teaspoon leaf oregano, crumbled | ||
| Basil leaf | 1 Teaspoon, crumbled | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Farfalle package | 1 | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
1. Flatten sausage meat into a large patty in a large skillet. Brown on one side; turn and brown on second side. Remove sausage from 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 same skillet for 5 minutes. (This is an Italian cooking trick for a tomato sauce with special flavor.)
3. Return crumbled sausage to skillet with liquid from canned tomatoes, oregano, basil, salt and pepper. Simmer, stirring often, 30 minutes.
4. Cook farfalle, following label directions, until done as you like pasta. Drain and place on large heated serving platter. Spoon sauce over and top with Parmesan cheese. Toss at the table and serve at once.
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 same skillet for 5 minutes. (This is an Italian cooking trick for a tomato sauce with special flavor.)
3. Return crumbled sausage to skillet with liquid from canned tomatoes, oregano, basil, salt and pepper. Simmer, stirring often, 30 minutes.
4. Cook farfalle, following label directions, until done as you like pasta. Drain and place on large heated serving platter. Spoon sauce over and top with Parmesan cheese. Toss at the table and serve at once.
Chef
