A simple Italian meal prepared with ease.
|.75 lb||(375 g) Farfalle pasta|
|1||(500g) Maple Leaf® Sausage Meat|
|.33 cup||(80 mL) Olive oil|
|3||Cloves garlic, minced|
|1||Red pepper, diced|
|1||(14 oz/398 mL) Can artichoke hearts, drained and chopped|
|1 tsp||(5 mL) Chili flakes|
|Salt and pepper|
|Chopped fresh parsley|
|Freshly grated Parmesan cheese|
COOK pasta in a large pot of salted boiling water until al dente, about 9 minutes. Drain well and set aside.
PAN-FRY sausages over medium heat, turning frequently until golden brown and internal temperature has reached 165°F (74°C). Set aside and keep warm.
HEAT oil in same pan over medium. Add onions and garlic. Sauté 4-5 minutes or until soft and fragrant. Add red peppers, artichokes, chili flakes, salt and pepper. Cook 3-4 minutes more.
ADD pasta and parsley to skillet and toss with onion mixture. Serve pasta sprinkled with Parmesan and topped with sausages.
Show More Comments
No Comments yet