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creamy sundried tomato farfalle and sausage

(1)
JODIE57 avatar
Recipe by
JoSele Swopes
@JODIE57
DELTA, CO

I am not a big pasta eater, so I started experimenting with different pasta and sauces that I thought I would like and would agree with my palate and still make my family happy...So this is one of my end products...I have now been getting a lot of request for this. What is nice about it is that it is versatile, you can use many different kinds of meats in it. From fish to beef, I love to add fresh veggies in right befor serving so you have that fresh crunch plus the fresh tast of basil is so amazing and the mixing in of the cheeze gives it that extra little umph...

(1)
yield 8 serving(s)
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For creamy sundried tomato farfalle and sausage

  • 6 1/5 oz
    italian pork sausage (sweet)casing removed
  • 1/4 c
    olive oil, extra virgin
  • 1 c
    white wine, dry (for deglazing pan)
  • 1/8 c
    vermouth, dry (for deglazing pan)
  • 8 oz
    cream cheese
  • 1 pinch
    heavy cream
  • 30 oz
    sundried tomato alfredo (classico 2 jars)
  • 29 oz
    fire roasted tomatoes (2 cans)
  • 1 Tbsp
    italian seasoning
  • 1 1/2 Tbsp
    garlic, minced
  • 2 tsp
    thyme, leaves
  • 1/4 tsp
    marjoram
  • 5 sprig
    basil, fresh
  • 1 md
    red bell pepper (chopped)
  • 1 md
    yellow bell pepper (chopped)
  • 1 md
    orange bell pepper (chopped)
  • 2 c
    parmesan cheese (grated)
  • parmesan cheese (topping)
  • garlic toast

How To Make creamy sundried tomato farfalle and sausage

  • 1
    Take sausage out of casings and brown in large skillet heat on med high...add garlic, thyme, italian seasoning, marjoram and cook with sausage, add in olive oil, brown well, spoon out excess oil leaving in about 1 1/2 tbsp of oil. Deglaze with white wine and vermouth, till reduced, stirring constantly.
  • 2
    Heat still on med high add in fireroasted tomatoes, while stirring constantly now add in creamcheese continue stirring to thin out cream cheese. Pour in Heavy cream a little at a time as you infuse the mixture. onece they are mixed pour in the white wine and vermouth stirring constantly, then pour in the sundried tomato sauce and stir all till combined well, turn heat down to simmer 20 min.
  • 3
    Follow directions on box for the farfalle as for al dente, do not over cook. Once farfalle is cooked drain well, pour in sauce, add in bell pepper and basil, parmesan and toss well, serve with grated parmesan and garlic toast......Enjoy!
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