I always say that the easiest pasta dishes are usually the most authentic. This recipe hails from the Emilia-Romagna section of northern Italy. On those nights when time is of the essence, why not prepare your family an Italian dish that goes together in just a matter of minutes!
16 ounces farfalle (butterfly) pasta, (or penne, fusilli, cavatappi, or garganelli)
2 Tablespoons butter
1 medium onion, finely diced
1 yellow, red, or orange bell pepper
4 cloves garlic, minced
1 pound crumbled Italian sausage, mild, sweet, or hot, your preference
1 cup heavy whipping cream, more if you like a creamier sauce
1 cup frozen peas, optional
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
3/4 cup freshly grated Parmesan cheese
2 Tablespoons fresh parsley, for garnishing, optional
Serves 4 to 6.
Note: Other vegetables besides peas can be added to this tasty pasta dish. Plus, if you want to use half-and-half, you can, but it won’t be as rich or taste as delicious as when you use the heavy whipping cream.
Note: Garganelli is a short pasta from the Emilia-Romagna region of Italy. Although hard to find here in the Southwest, they are traditionally served with thick, meaty sauces like this one.
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