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 Farfalle Pasta With Sausage Mushrooms And Tomatoes | Status Approved | | Name |  Farfalle Pasta With Sausage Mushrooms And Tomatoes | | Category | Italian, Pasta | | Serves/Yields | 4 | | Difficulty | Easy | | Prep. Time | 15 min | | Cook Time | 20 min | | Introduction | | This is a complete meal in one dish. Easy, quick, and delicious. | | Ingredients | | 12 oz farfalle pasta
1 oz unsalted butter
7 oz italian pork sausage
1 3 oz slice prosciutto di parma
2 oz dried porcini_mushrooms .
1 can (8 oz) peeled tomatoes
1 hotdog *
1 small onion chopped
Sea_salt to taste
Fresh ground black_pepper to taste
Fresh grated Parmigiano_Reggiano
In Italy, the Italians have a hot dog that is called wurstel.It's an all pork hot dog.
I would use a good quality all beef hotdog. | | Directions | | Step: 1 | Soak dried porcini mushrooms in warm water for 10 minutes.
Chop prosciutto, sausage, the hotdog and mushrooms, set aside.
In a skillet, sautee onions with butter until translucent. Add all the chopped ingredients and cook for 2 minutes. Add the tomatoes without the juice, adjust salt and pepper to taste. (be carefull with salt: prosciutto will be salty when cooked) and cook for 20 minutes on low heat.
| | Step: 2 | Meanwhile, bring plenty of salted water to a boil and cook pasta "al dente" according to package.
Put pasta and sauce in a serving bowl, sprinkle with plenty of parmigiano and serve piping hot.
Suggested wine: a young cabernet is a good choice. |
Time submitted: Tuesday, January 03. 2006 at 15:17:47 Contributed By: guido
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Rate It| Average score: 3.11 () votes: 34 |  |  |  | |  |  | Comments
No Comments Allowed for Anonymous, please register Re: Farfalle pasta with sausage mushrooms and tomatoes (Score 1)
By guido on Saturday, January 07, 2006 @ 07:58:42 CET
(User Info | Send a Message) | You can omit the hotdog.
It only add a little smoky flavour to the dish.
smoked bacon bits could be a good substitute.
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Re: Farfalle pasta with sausage mushrooms and tomatoes (Score 1)
By Kate on Monday, January 16, 2006 @ 07:05:17 CET
(User Info | Send a Message) | | I made this for a late lunch today and it was awsome! I used a 2 inch piece of smoked sausage (kielbasa) that I diced and it was just the right touch. |
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