Recipe - Farfalle With Wild Mushroom And Tomato Sauce

4 tablespoon ExtraVirgin Olive Oil
One half pound Italian Sausage; Sweet
One half pound Wild Mushrooms; Trimmed And
Sliced, Such As Hen Of The
Woods
1 md Yellow Onion; Peeled And
Chopped
3 Cloves Garlic; Peeled And
Minced
3 pound Plum Tomatoes; Peeled And
Seeded
Salt And Freshly Ground
Pepper
2 tablespoon Fresh Basil; Finely Chopped
2 tablespoon Fresh Parsley; Finely
Chopped
1 pound Farfalle; (Bow Shaped Pasta)

1. Heat 2 tbsp. oil in a medium skillet over mediumhigh heat. Add sausage
and cook, browning on all sides, for about 15 minutes. Remove sausage, cut
into large pieces, and set aside. Add mushrooms to skillet and saute until
golden, 12 minutes. Remove mushrooms from pan and set aside with sausage.

2. Reduce heat to mediumlow, add remaining 2 Tbsp. oil and onions, and
cook, stirring occasionally, until onions are soft, about 20 minutes. Add
garlic and cook 2 minutes more. Put pot of water on to boil for farfalle.

3. Increase heat to medium, add tomatoes, season with salt and pepper, and
cook, stirring occasionally, until tomato juices have evaporated, about 15
minutes.

4. Stir reserved sausage and mushrooms into sauce and cook for 10 minutes,
then add basil and parsley and reseason with salt and pepper. Meanwhile,
cook farfalle in a large pot of boiling salted water until al dente, about
10 minutes, then drain. Toss and serve.
Recipe by: Saveur, Sept./Oct. 1997

Posted to MCRecipe Digest V1 #988 by Suzy Wert SuzyWert@aol.com on Jan
6, 1998