Farfalle di Salsiccia Italiana

Farfalle di Salsiccia Italiana

Recipe by Pat RamseyCourse: MainCuisine: ItalianDifficulty: Easy


Prep time


Cooking time


Total time



Easy to make, this can be a single-pot dish, but I find it’s easier to use two. A covered skillet for the sausage, then a 3 to 4 quart cast iron dish (like a braiser) for bringing it all together. Add some toasted ciabatta and a bottle of Italian Primitivo and you’re set!


  • 6 links, sweet Italian sausage

  • 1/2 red onion, diced

  • 1 red bell pepper, diced

  • 14 oz crushed tomatoes (San Marzano or your local favorite)

  • 4 tbsp fresh basil, chopped

  • 4 cloves minced garlic (more if desired. it’s garlic. go nuts)

  • salt & ground pepper to taste

  • 1 1/2 cup farfalle pasta, uncooked


  • Place sausage in a large skillet; add 1/2 inch of water.
  • Bring water to boil over High heat; reduce heat to Med-Low. Cover tightly. Simmer gently 8-10 minutes
  • While the sausage is cooking, add 2 tbsp olive oil to the second skillet or braiser. Add the chopped bell pepper and onion. Stir and cook over medium heat till softened, five or so minutes.
  • When the sausage is done, remove from skillet and chop roughly into small pieces. Add to the peppers and onion.
  • Add the crushed tomatoes, basil, and garlic. Stir together.
  • Add the pasta, and about cup or two of water, enough to thin the mixture and give the pasta something to soak up.
  • Cover, reduce heat to low, let sit for about 10 minutes or until the pasta is at the desired softness.
  • Serve and enjoy!
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