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Farfalle with Cabanossi in white wine and tomato sauce

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Ingredients for 4 servings:

  • 320 g farfalle
  • 500 g tomato sauce with chunky tomatoes
  • 2 Cabanossi
  • 200 ml white wine, dry
  • 1 onion(s)
  • 1 carrot(s)
  • 1 piece(s) celery
  • ½ bunch basil
  • 1 piece(s) butter
  • 2 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Heat olive oil and butter in a pan. Chop the celery, carrot, and onion and sauté in the fat. After 10 minutes, add the peeled and chopped sausages. Pour in the wine and let it evaporate. Stir in the tomato sauce and simmer for 15-20 minutes. Cook the farfalle according to the package instructions until al dente, drain, and refresh. Then stir it into the pan and heat through. Stir in the chopped basil and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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