We love pasta in my house. I mean we LOVE pasta. If I would let him, my husband could quite possibly eat it for breakfast, lunch, and dinner, 7 days a week. (As a matter of fact, in his bachelor days I’m pretty sure he may have!) While I won’t let him get away with that these days, I still try to designate one or two pasta nights a week. It’s an inexpensive dish that feeds an army and has so many variations you couldn’t possibly try them all in one lifetime! Here’s a sauce-less recipe that is the first dish I ever made for John when we started dating; Giada’s Farfalle with Turkey Sausage. While it’s not a Foodetarian creation, and I don’t do a thing to change her recipe, it’s such a perfectly constructed meal that the original is the best to share!
Farfalle with Turkey Sausage
1/2 cup EVOO
1 lb ground turkey sausage, removed from casing and crumbled
10 ounces cremini mushrooms (or baby bellas, whichever you choose!), coarsely chopped
1 10 oz package frozen peas
1 pound farfalle pasta
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste
Heat a large saute pan over high and drizzle with EVOO. Add turkey and sauté until golden brown and crumbly. Remove from pan and set aside.
Add more EVOO to the pan. Add mushrooms, seasoning with salt and pepper. Sauté until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and sauté for 4 minutes. Return the turkey to the pan and cook for another 3 minutes. Remove from heat and set aside.
Meanwhile, cook farfalle in a large pot of salted water until al dente. Drain and return pasta to the pot. Add the meat mixture, mix, and warm through over medium heat for about 5 minutes. Drizzle with about 1/4 cup more of EVOO. If the mixture is dry, add more! Remove from the heat and add the grated cheese. Stir and enjoy!
I love how quickly this recipe comes together and how flavorful it tastes despite its few, fast ingredients! It always brings back happy memories of cooking it for my husband in his bachelor pad a few years back. If you don’t dig the sausage, try skipping it and adding a dash of crushed red pepper flakes in the last few minutes of cooking to give that “sausage-spice” like flavor. Also, don’t drain the pasta completely; the starchy cooking liquid helps bind the flavors and coat the pasta. Don’t forget the crusty Italian bread on the side!
Stephanie a.k.a. The Foodetarian