Farfalle San Remo Recipe
Bow-tie pasta sautéed with Italian mild sausages, sun dried tomato, spinach with pink sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Sausage
In a large skillet, heat olive oil over medium heat. Remove the sausage from its casing and crumble it into the skillet. Cook until browned and cooked through, about 5-7 minutes.
- 3
- 4
Incorporate Spinach and Tomatoes
Stir in the sun-dried tomatoes and fresh spinach. Cook until the spinach wilts, about 2-3 minutes.
- 5
Make the Pink Sauce
Lower the heat and add the heavy cream to the skillet. Stir in the parmesan cheese until melted and the sauce is creamy. Season with salt and black pepper to taste.
- 6
Combine Pasta and Sauce
Add the cooked farfalle pasta to the skillet and toss to combine with the sauce. Cook for an additional 2-3 minutes to heat through.
- 7
Serve
Serve hot, garnished with extra parmesan cheese if desired.
