Farfalle with Sausage, Sage and Orange
The subtle blend of flavors in this quick pasta dish are unique and truly delicious. The mild fennel flavor of Italian sausage blends beautifully with the slightly sweet sun-dried tomatoes, pungent orange zest and fragrant fresh sage. Serve with a salad and a glass of Pinot Grigio for an easy pasta dinner.
- 1 lb mild Italian sausage, cut into bite-sized pieces
- 8 ounces farfalle
- 1 cup onion, finely chopped
- 1 clove garlic, very finely chopped
- 2 tablespoons olive oil
- 2 tablespoons sun-dried tomatoes, chopped
- Zest of 1 orange
- 2 tablespoons orange juice
- 1/2 cup low-sodium chicken broth
- 1 to 2 tablespoons chiffonade of fresh sage
- 1 tablespoon butter
- Salt and freshly ground black pepper
Bring a large pot of salted water to a boil for the pasta.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic. Sauté until fragrant and soft, about 3 minutes. Add the sausage and continue cooking until barely pink, stirring frequently to keep the garlic and onion from browning.
Stir in the sun-dried tomatoes, orange zest, orange juice and chicken broth. Bring to a slow simmer and cook for 3 to 4 minutes. Add the sage and continue cooking, stirring often, until the liquid has reduced by about half, 3 to 4 minutes longer. Lower the heat to keep warm while you cook and drain the pasta.
Add the butter to the sausage mixture and stir to melt. Add the pasta, a pinch of salt and a few generous grinds of black pepper. Combine well and serve.
Makes 4 servings
Instead of cutting the uncooked sausage with a knife, use a pair of kitchen shears. They cut through the sausage casing nicely.