Farfalle with Spicy Sausage, Squid, Tomatoes, and Onions Recipe
Ingredients
| Olive oil, plus olive oil - 2 teaspoons plus 4 teaspoons for rubbing on the tomatoes | ||
| Plum tomatoes | 10 | |
| Red onion | 1 Large, thinly sliced | |
| Salt | To Taste | |
| Sugar | 1 Tablespoon | |
| Spicy turkey sausage - 1/2 pound, cut into 1/2-inch pieces | ||
| Farfalle | 1 pound | |
| Garlic | 4 Clove (5gm) | |
| Sage | 2 Teaspoon, snipped | |
| Basil | 1/3 Cup (16 tbs), snipped | |
| Squid - 1 pound, sliced into 1/4-inch thick rounds | ||
| Pepper | 1 | |
Directions
GETTING READY
1. Heat the broiler.
MAKING
2. Lightly rub the tomatoes with the olive oil, place them on a tray and broil them, turning them once or twice, until they are charred.
3. Then remove them, allow them to cool and when they are cool, slip off their skins and puree the tomatoes in a blender or food processor until they are smooth.
4. In a skillet heat the 2 teaspoons of olive oil over medium heat add the onion with a dash of salt, reduce the heat to low and saute the onion, stirring it often, until it is golden, approximately 20 minutes.
5. Then add the sugar, saute the onion 2 minutes longer and set the onion aside.
6. In a Dutch oven Heat the remaining 4 teaspoons of olive oil over high heat, add the sausage and sear it on all sides.
7. Reduce the heat and cook the sausage until it is done, approximately 5 minutes.
8. Bring a large pot of lightly salted water to a boil and add the pasta to the water.
9. Adding the garlic to the sausage saute the garlic, stirring it constantly, until it is fragrant.
10. Add the pureed tomatoes, bring the sauce to a simmer, cook the sauce adding the sage, basil and squid until the squid turns bright white, approximately 2 minutes and then season with the salt and pepper.
11. Drain the pasta, add it to the sauce and heat over low heat for 1 minute.
12. Among 6 individual plates divide the pasta and sauce.
SERVING
13. To serve garnish each serving with the reserved caramelized onion.
1. Heat the broiler.
MAKING
2. Lightly rub the tomatoes with the olive oil, place them on a tray and broil them, turning them once or twice, until they are charred.
3. Then remove them, allow them to cool and when they are cool, slip off their skins and puree the tomatoes in a blender or food processor until they are smooth.
4. In a skillet heat the 2 teaspoons of olive oil over medium heat add the onion with a dash of salt, reduce the heat to low and saute the onion, stirring it often, until it is golden, approximately 20 minutes.
5. Then add the sugar, saute the onion 2 minutes longer and set the onion aside.
6. In a Dutch oven Heat the remaining 4 teaspoons of olive oil over high heat, add the sausage and sear it on all sides.
7. Reduce the heat and cook the sausage until it is done, approximately 5 minutes.
8. Bring a large pot of lightly salted water to a boil and add the pasta to the water.
9. Adding the garlic to the sausage saute the garlic, stirring it constantly, until it is fragrant.
10. Add the pureed tomatoes, bring the sauce to a simmer, cook the sauce adding the sage, basil and squid until the squid turns bright white, approximately 2 minutes and then season with the salt and pepper.
11. Drain the pasta, add it to the sauce and heat over low heat for 1 minute.
12. Among 6 individual plates divide the pasta and sauce.
SERVING
13. To serve garnish each serving with the reserved caramelized onion.
Chef
