Ingredients for Farfalle Alla Karman
- Wild Mushroom (Not found in recipe)
- 2 tablespoons virgin olive oil
- Butter (Not found in recipe)
- Onion (Not found in recipe)
- 1 (28 ounce) can crushed tomatoes, 1 (6 ounce) can tomato paste
- 2-3 garlic cloves, minced
- Prosciutto (Not found in recipe)
- Fresh Parsley (Not found in recipe)
- Dry White Wine (Not found in recipe)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/2 cup heavy cream
- 1 lb farfalle pasta (bow-tie pasta)
- Frozen Peas (Not found in recipe)
- Salt and freshly ground black pepper, to taste
- 1 1/2 lbs Italian sausage
- 1 tablespoon Italian seasoning
- Fresh basil, for garnish (optional)
- 1/2 cup reserved pasta water
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How to Make Farfalle Alla Karman
- Cook farfalle pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Remove sausage from skillet and set aside.
- Add minced garlic to the skillet and cook for 1 minute, until fragrant. Stir in crushed tomatoes, tomato paste, heavy cream, and Italian seasoning. Bring to a simmer.
- Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until sauce has thickened slightly.
- Stir in cooked sausage, Parmesan cheese, and cooked farfalle. Add reserved pasta water, a tablespoon at a time, until sauce reaches desired consistency.
- Season with salt and pepper to taste. Garnish with fresh basil and extra Parmesan cheese before serving.
- Serve immediately and enjoy your taste of St. Louis!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
23g
Fat
73g
Carbs
30g
