I give you…. Mini Farfalle with Italian Sausage and Peppers!
First, get a big pot of salted water to a boil so you can cook your pasta. My friend Sydna taught me how to salt my pasta water. “Salt it like the ocean,” she says. Because flavor, baby. While you’re waiting for all the boiling to happen, dice up your onions, and throw them in a big skillet with your sausage. Press your cloves of garlic into the skillet and brown it all up.
While that yumminess is happening, you can dice up your peppers.
Or, do like me and say YES to the 10 year old who is hopping up and down asking to dice things. What, you thought I painted my nails blue? I don’t think so. I’ve got a sous chef.
When your meat is all nice and cooked so it won’t kill anyone, add in the peppers and cook them for several minutes, then add the petite diced tomatoes and basil. Keep the heat around medium to get it all nice and hot.
Hopefully by now your water is boiling. Cook your mini farfalle until it’s al dente then drain it. It only takes about 7 minutes, but always take a bite to be sure it’s perfect.
Turn the heat down on your skillet of meat and peppers and onions and stir in the sour cream. Add the drained pasta (I recommend putting the meat mixture into the pasta pot… there’s just more room for stirring) and then cheese it up! We added about 1/2 a cup of freshly grated Parmesan and about a cup of freshly grated mozzarella.
See the cheesiness? Yum.
Mini Farfalle with Italian Sausage and Peppers
1 lb mini farfalle pasta (aka bowtie pasta for all you non-fancy people out there)
2 lbs ground Italian sausage
1 yellow onion, diced
3 cloves garlic, pressed
1 green bell pepper, diced
1 red bell pepper, diced
28 oz can petite diced tomatoes
1 tsp basil (or a handful of fresh if you have it!)
1 cup sour cream
salt and pepper to taste
1/2 cup grated Parmesan cheese
1 cup grated mozzarella cheese
How you make it:
1. Bring a large pot of salted water to a boil and cook the pasta to al dente. Drain and return to the pot.
2. In a large skillet, brown the meat, onion, and garlic. Add the diced bell peppers and cook until tender crisp (just a few minutes).
3. Add the tomatoes and basil and cook over medium heat until hot.
4. Turn the heat to low and stir in the sour cream.
5. Combine the meat mixture and drained pasta, then add your cheese and stir until all the cheeses are melted.