Sausage Pasta Sauce - Italian sausage with farfalle (bow-ties)
1 medium onion, or 1 cup frozen
2 to 3 large cloves garlic, 2 or 3 teaspoons minced
2 tablespoons olive oil
½ pound bulk Italian sausage
½ cup pitted Kalamata olives,
14½ ounces canned crushed tomatoes
8 ounces farfalle or other chunky pasta
¼ cup freshly grated Parmesan cheese, optional
Bring a large pot of salted water to boil. Add pasta, and cook according to package directions until al dente or done to desired taste.
Meanwhile, mince onion and garlic. Heat olive oil in a wide skillet over medium-high heat, and add onion. Cook, stirring, 3 to 5 minutes until softened. Add garlic, and cook another minute or so.
Add sausage, and cook, breaking it up with a spatula.
Coarsely chop olives. When sausage has cooked through, add them to the pan along with crushed tomatoes. Bring to a boil, then reduce heat.
When pasta is through cooking, drain well and serve in bowls or in a serving bowl topped with sauce and a little Parmesan cheese, if desired.
Per serving nutrition data: 535 calories, 25 grams fat, 21 grams protein, 57 grams carbohydrate, 4 grams fiber, 940 milligrams sodium.
Wednesday, February 1, 2006 Courier Journal