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Farfalle with Wild Mushroom, Sausage and Tomato Sauce
Farfalle with Wild Mushroom, Sausage and Tomato Sauce
(Farfalle con Salsa di Funghi Selvatici, Salsiccie e Pomodoro)
 
 
Ingredients:
 
1/2 lb wild mushrooms, trimmed and coarsely chopped
1/2 lb sweet Italian sausage
1 medium yellow onion, peeled and chopped
3 cloves garlic, peeled and minced
3 lb plum tomatoes, peeled, seeded, and chopped
4 tbsp extra-virgin olive oil
2 tbsp finely chopped fresh basil
2 tbsp finely chopped fresh parsley
1 lb Farfalle pasta
Salt and freshly ground black pepper
 
Directions:
 
Heat 2 tbsp olive oil in a medium skillet over medium-high heat.

Add sausage and cook, browning on all sides, for about 15 minutes.

Remove sausage, cut into large pieces, and set aside.

Add mushrooms to skillet and saute until golden brown, about 1?2 minutes.

Remove mushrooms from pan and set aside with sausage.

Reduce heat to medium-low.

Add remaining 2 tbsp olive oil and onions, and cook, stirring occasionally, until onions are soft, about 20-22 minutes.

Add garlic and cook for 2 minutes more.

Increase heat to medium and add tomatoes.

Season with salt and pepper, and cook, stirring occasionally, until tomato juices have evaporated, about 15-18 minutes.

Stir reserved sausage and mushrooms into sauce and cook for 10 minutes.

Add basil and parsley.

Season with salt and pepper.

Cook Farfalle pasta in a large pot of boiling salted water until 'al dente', about 10 minutes.

Drain.

Toss with sauce, and serve. Serves 4.
 
That's it!
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