Fresh, fast and frugal!

Tuesday, November 18, 2014

Farfalle with Red Sauce

Price per serving: $2.39 for two people

Farfalle with red sauce is absolutely delicious!
This dish takes all of about 25 min.

You will need to buy:
1 one pound package of ground breakfast sausage. I buy at my local grocer their butcher shop special breakfast sausage as it is not spicy and contains little sage. The taste is very delicate. I pay about $2.99 per pound. You will need to buy a box of Farfalle pasta or 'bow-tie'.  If you do not have fresh frozen tomatoes in your freezer, then you should buy Red Gold whole tomatoes and chop them as you remove from the can. I am still fortunate to have a few bags of fresh frozen in my freezer. I just love the taste of tomatoes from the garden, even when frozen the sunshine is sealed in. In earlier in the day, I took a package from the freezer to thaw. Also, if you don't have any Parmesan cheese in your pantry or a large onion, you will need to make that purchase.

Take from the pantry list:
Coconut Oil
Olive Oil
Sea Salt
Fresh Dried Herbs
Parmesan Cheese 

I get the water going right away since the red sauces with pork sausage cooks quickly. Take out a large stock pot, fill with water, add a two pinches of salt and get a high flame/heat under it. Chop your onion and then take our our covered skillet and melt 3 tbs of coconut oil and the same of olive oil. Add the chopped onion to the skillet. Then add your sausage and fresh dried herbs: rosemary, oregano, and mint. Cover and let simmer.
Remove tomatoes from their freezer bag or can and cut into smaller pieces if you don't like the bigger chunks. I prefer bigger pieces of tomato for this recipe, not diced; but you can cut smaller chunks.

Check your water, should be time to add pasta to the now boiling water. Stirring occasionally and also the red sauce. Set the table because dinner will be ready. Once the pasta is 'al dente', drain under cold water, but not for long. Pour out the pasta onto a large low lipped serving dish and pour over the pasta the bubbly red sauce from your skillet. Sprinkle fresh grated Parmesan on top and a few sprinkles of dried parsley.
I put out on the table grated Parmesan and a bottle of olive oil, some like a little extra, as I do!
This meal can feed up to six people.

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