Bowtie Pasta with Sausage and Sage
Serves 4 to 6
Time 20 min
An easy recipe that combines the sweet flavors of Italian sausage with the underused but delicious herb sage. Pair with a salad of arugula and fennel for a wonderful Italian meal.
Ingredients
- 1 pound dried farfalle pasta
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 (12.0-ounce) package sweet italian sausage, cut into 1/2 " slices
- 1/2 cup dry red wine
- 1 (14.5-ounce) can diced tomatoes
- 1 (15.0-ounce) can cannellini beans, rinsed and drained
- 1 tablespoon chopped fresh sage
- 1/4 teaspoon fine sea salt
- 2/3 cup shredded Parmesan cheese
- 1/8 teaspoon ground black pepper
Method
Cook pasta to desired doneness, drain and set aside.
Meanwhile, heat oil in large skillet over medium-high heat.
Add onion and sausage and cook until onions are softened and sausage is browned, about 7 minutes.
Pour in wine and stir, loosening up any browned bits from the bottom of the pan.
Add tomatoes and simmer 5 minutes.
Reduce heat to medium, and stir in beans, sage, salt and pepper.
Cover, and cook until beans are heated through, about 5 minutes.
Toss with the cooked pasta and top with Parmesan.
Pass additional Parmesan at the table.
Nutritional Info:
Per serving: 610 calories (120 from fat), 13g total fat, 5g saturated fat, 30mg cholesterol, 1180mg sodium, 86g carbohydrates (7g dietary fiber, 6g sugar), 31g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 pound dried farfalle pasta
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 (12.0-ounce) package sweet italian sausage, cut into 1/2 " slices
- 1/2 cup dry red wine
- 1 (14.5-ounce) can diced tomatoes
- 1 (15.0-ounce) can cannellini beans, rinsed and drained
- 1 tablespoon chopped fresh sage
- 1/4 teaspoon fine sea salt
- 2/3 cup shredded Parmesan cheese
- 1/8 teaspoon ground black pepper