Jun 17, 2007

Farfalle Pasta with Chicken Sausage and Spinach

Look for high-quality fresh sausage; the casings will be easier to remove. Ricotta salata is available at specialty food stores and well-stocked supermarkets; if you can't find it, substitute 2 ounces crumbled feta cheese,

12 ounces dried farfalle (bow tie) pasta
2 tablespoons salt
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 onion (8 oz.) peeled and chopped
2 large cloves garlic, peeled and minced
4-5 white mushrooms thinly sliced
1/4 teaspoon hot chili flakes
8 ounces chicken sausages, removed form casings and
1 pound ripe tomatoes, rinsed, cored, and chopped
8 ounces baby spinach leaves (about 3 packed cups), rinsed
4 ounces ricotta salata cheese, thinly sliced or crumbled

1. In a 5- to 6-quart pan over high heat, add 4 quarts water, add salt and bring to a boil. Put in pasta and cook, stirring occasionally, until tender to bite, 12 to 15 minutes. Drain.

2. Meanwhile, in a 12-inch frying pan or a 4- to 5-quart pan over medium high heat, melt butter and then add the oil to the melted butter. Add onion and stir often until very lightly browned around the edges, 6 to 8 minutes. Add the sliced mushrooms and cook for another minute.

3. Lower heat to medium and add garlic, chili flakes, and crumbled chicken sausages. Stir with a wooden spoon, breaking up sausage if necessary, until meat is beginning to brown, 5 to 10 minutes; if garlic begins to scorch, lower heat.

4. Add tomatoes and spinach; stir until spinach is wilted, about 2 minutes.

5. In a large bowl, mix pasta and sauce to coat; top with ricotta salata.

About 35 minutest to prepare
4 to 6 servings

No comments: