When the pasta craving hits and there’s no one else around, I will whip this up for myself.
4 oz. farfalle
1 tsp. olive oil
1/2 sausage link (weighing approx. 1/8 pound)
1/4 cup chopped onion
1/4 cup half’n’half
1/4 cup chopped green onion
1 tbsp. grated Parmesan cheese
- Prepare farfalle according to package directions.
- While farfalle is cooking, heat skillet to medium heat, cook sausage and onion in olive oil, breaking up the sausage in pieces.
- When farfalle is done cooking, drain, and reserve some of the cooking water.
- Add half’n’half and green onion to sauce, turn heat to lowest setting (warm). Sauce will be watery.
- Add cooked farfalle to skillet, mix well. If dry, add some reserved cooking water.
- Top with cheese.
Makes 1 meal-sized serving, approximately 650 calories.
- 12/4/05 Lunch: Tried for first time today. Used chicken andouille from Whole Foods, pretty good, a little spicy. I think the half’n’half may have curdled because the heat was too high, watch that more carefully next time. Try grating more lemon zest; couldn’t taste it at all! Also try adding more mustard, couldn’t taste that at all, either. Maybe try adding some Cajun spice mix, too.
- 12/4/05 Dinner: This time, turned the heat to lowest setting after adding half and half. Sauce will still be liquidy, but after pasta is added, sauce will be absorbed into pasta and won’t be so soupy. Deleted lemon zest and mustard from recipe. Whole Foods chicken andouille had some weird taste to it, try another sausage next time. Maybe try adding some Cajun spice mix, too.