- ¾ lb bulk Italian sausage
- ½ lb farfalle
- 1 tbs butter
- 1 tbs olive oil
- 4 crushed peppercorns
- ¼ cup vodka
- 1 cup whole tomatoes
- 1/3 heavy cream
Melt butter with olive oil in wide pan with peppercorn. Add sausage and cook, breaking up the meat, until slightly brown. Lightly purée whole tomatoes in a food processor. Add farfalle to boiling water and cook until al dente.. Add cooked pasta then the vodka, tomatoes and cream. Stir and add salt to taste. Cover and cook on high for one minute. Serve immediately.
- (makes 2 very generous servings)
- 1 large head escarole, washed and cut (or torn) into medium sized pieces
- ½ pound Italian sausage
- 2 cloves garlic, minced
- 4-6 tablespoons extra virgin olive oil
- Salt and pepper to taste
Approximately 1/4 pound farfalle per person. Use less for lighter appetites. Add more sausage for meat eaters.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.
Meanwhile, heat the olive oil in the bottom of a large skillet. Add the garlic and sauté just until it softens. Do not brown. Add the sausage and, as it begins to change color, add pepper to taste. Continue to cook until sausage begins to brown. Add the escarole, a little at a time, and cook until the escarole is completely wilted.
Drain the pasta, setting aside a couple of cups of the pasta water. Add the pasta to the sausage and escarole mixture, stirring to combine. Salt to taste. Place in a large bowl to serve.
Note: If the mixture is too dry for your taste, add some of the reserved pasta water and stir.