Ingredients
2 Tbs. extra-virgin olive oil
1 medium yellow onion, finely diced
1 medium clove garlic, finely chopped
1-1/4 lb. hot Italian sausage, casings removed
1/2 cup dry white wine (can be the same wine as for the mussels, above)
1 cup pitted Kalamata olives, coarsely chopped
1 cup (about 6 oz.) oil-packed sun-dried tomato halves, drained and coarsely chopped
1 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
1/4 cup grated Parmigiano-Reggiano
1 lb. dried farfalle or fusilli
Kosher salt and freshly ground black pepper
Fine Cooking
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1 medium yellow onion, finely diced
1 medium clove garlic, finely chopped
1-1/4 lb. hot Italian sausage, casings removed
1/2 cup dry white wine (can be the same wine as for the mussels, above)
1 cup pitted Kalamata olives, coarsely chopped
1 cup (about 6 oz.) oil-packed sun-dried tomato halves, drained and coarsely chopped
1 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
1/4 cup grated Parmigiano-Reggiano
1 lb. dried farfalle or fusilli
Kosher salt and freshly ground black pepper
Description
Fine Cooking
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