Add richness to bow tie pasta
30-Minute Miracle,
The holidays usually mean more eating for all of us. So getting back into the groove of routine and lighter meals can be a chore.
So let’s do this slowly. Today’s dish still offers rich flavours and feels indulgent with truffle oil, butter, Parmesan cheese and an assortment of mushrooms.
Plus, during this deep freeze, rich-tasting pasta feels comforting.
The fennel-flavoured sausage is aromatic and adds to the dish, but your favourite sausage can be substituted here.
I purchased the truffle oil and sausage at Sobeys.
The mix of mushrooms from oyster, shiitake and Portobello offer texture and a meatlike consistency. I used the leftover mushrooms the next day when roasting vegetables.
Leftover pasta is just as tasty the next day.
Sausage/Mushroom Pasta
Farfalle (bow tie) pasta, 454 gram box 45 ml (3 tablespoons) olive oil Half a large onion, diced 2 garlic cloves, minced Three sausages with fennel, casings removed
10 ml (2 teaspoons) fresh thyme leaves 10 ml (2 teaspoons) fresh marjoram leaves Dash of red chili pepper flakes 750 ml (3 cups) of assorted mushrooms, oysters, shiitake and Portobello 30 ml (2 tablespoons) butter 45 ml (3 tablespoons) truffle oil 125 ml (half a cup) grated Parmesan cheese 45 ml (3 tablespoons) fresh parsley In a pot, heat water and cook the pasta until done. Set aside. (I used about three quarters of a 454 gram box.) In a large skillet, heat the olive oil. Fry the onion until soft and translucent. Add the garlic and fry. Add the sausage and with a wooden spoon, break up the meat into small pieces. Fry until golden. Add the spices, including the thyme, marjoram and chili flakes. To the sausage mixture, add the mushrooms and butter and sauté until soft. Pour in the truffle oil and stir. Add the drained pasta and add about half a cup of reserved pasta water. Mix until the pasta is covered. Add the Parmesan cheese and stir. Sprinkle the parsley into the pasta dish and mix.