Farfalle With Sausage, Peas And Mushrooms. New Music From Grant Hart.

Farfalle With Sausage, Peas And Mushrooms



Also scary to think of is a world without pasta. Or sausage.

Luckily we don’t have to.

Today’s recipe combines just a few ingredients to yield a rustic and super tasty pasta supper.

Farfalle With Sausage, Peas And Mushrooms
Farfalle With Sausage, Peas And Mushrooms


1/2 cup extra virgin olive oil
1 pound sausage, removed from casing
Sea salt and freshly ground black pepper
10 ounces cremini mushrooms, coarsely chopped
1 (10 ounce) package frozen peas, defrosted slightly
1 pound dried farfalle pasta
1/2 cup freshly grated Grana Padano or Parmesan cheese


1. Cook pasta according to package directions.

2. Meanwhile, in a large sauté pan over high heat, add 2 tablespoons olive oil. Add sausage, breaking any large lumps and cooking until golden brown. Remove meat from pan and set aside.

3. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Sauté until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and sauté for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.

4. Drain pasta in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. Check the seasoning. Turn off heat and add the grated cheese. Stir well and serve.

Serves 6

Recipe from Everyday Italian Cookbook by Giada De Laurentiis
Farfalle With Sausage, Peas And Mushrooms

Grant Hart, formerly of Hüsker Dü, has a new album out titled ‘The Argument’.

‘Is the Sky the Limit?’ is pleasant, retro rock that reminds me of Bowie.

Check out Grant Hart on his Website, where you can buy his music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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