Farfalles with italian sausages and grape tomatoes
- Preparation 10 min
- Cooking 20 min
- Servings 4
- Freezing I do not suggest
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🍝 Pasta that makes you hungry before the first bite
This farfalle with Italian sausages and grape tomatoes is exactly the kind of dish that checks every box when you want to eat SOLID food without overthinking it. Perfectly al dente pasta, bold Italian sausage that actually tastes like something, colorful peppers, juicy tomatoes, and a shower of parmesan. Simple, direct, effective.
It’s a weeknight dish with that “well-run neighborhood restaurant” vibe. Nothing heavy, nothing complicated, just ingredients doing their job and coming together in 20 minutes flat. The kind of recipe you make again and again… and end up eating straight out of the pot.
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🌭 Brown the sausage properly
Let the meat color without pressing it too quickly. This builds deeper flavor and avoids a boiled texture.
🫒 Drain the fat, keep the flavor
Removing excess fat after cooking the sausage keeps the dish rich but never heavy.
🍅 Tomatoes at the very end
Grape tomatoes should only be warmed through. Overcooking makes them mushy and kills their freshness.
🧀 Parmesan in two stages
Some in the pot to bind everything, the rest at the table for a salty punch and texture.
🍝 Always save a bit of pasta water
A small splash can fix the texture if the pasta feels too dry before serving.
Ingredients
- About 450g farfalle
- The meat of 6 spicy italian sausages
- Olive oil
- 2 orange peppers, diced
- 1 pack (250g) grape tomatoes, halved
- A big handful of fresh parsley, coarsely chopped
- 2 cups fresh parmesan, grated
- Salt and ground pepper
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Preparation
- In a medium sauce pan, bring a good quantity of water to a boil and cook the pasta as per intructions on the box. Drain and set aside.
- Meanwhile in a big sauce pan at medium heat, cook the italian sausages meat in a small drizzle of olive oil. Cook for about 5 minutes and break in small pieces. Drain and throw away fat.
- Add the peppers and cook for 3-4 minutes. Stir often.
- Throw the pasta in the big pan along with a good drizzle of olive oil. Stir well.
- Add the tomatoes, parsley and 1 1/2 cup of parmesan then stir well. Season with salt and pepper, to taste.
- Cook for 2 minutes while stirring delicately. Tomatoes must simply get warm and keep their texture. Serve right away and garnish with a bunch of fresh parmesan on top!
Yes. Penne, rigatoni, or fusilli work very well.
Yes. Mild sausages or even chicken sausages work, but the dish will be less punchy.
They need to stay juicy to bring freshness and contrast to the sausage.
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