Bow Ties with Brussels Sprouts, Carrots & Italian Sausage

From the Blog For Love of the Table

4 oz. Italian Sausage, casing removed if necessary

1 1/2 T. olive oil

1 1/2 T. unsalted butter, divided

1 large shallot, peeled & sliced a scant 1/4-inch thick

4 oz. carrots, peeled, sliced a scant 1/4-inch thick on a short diagonal and then cut in 1/4-inch sticks

6 oz. Brussels sprouts, trimmed and thinly sliced

1 t. picked thyme, roughly chopped

1/8 t. fennel seed, crushed

8 oz. Farfalle

2 T. coarsely chopped Italian flat leaf parsley

freshly grated Parmesan

Place the olive oil in a large sauté pan. Crumble in the sausage. Set over medium heat. Cook the sausage, stirring occasionally, until it has lost its pinkness. Using a slotted spoon, transfer to a plate. Add a half tablespoon of butter to the pan along with the shallots, carrots and a pinch of salt. Cook until just softened...about 5 to 6 minutes. Add the thyme and fennel and cook until fragrant...about a minute. Add the sprouts along with a pinch of salt, tossing to coat the sprouts in the fat. Add a splash of water (2 to 4 T.), reduce the heat, cover and cook gently until the sprouts are just tender...about 5 to 7 minutes. Toss in the sausage and set aside in a warm spot while you cook the pasta.

Drop the pasta into a pot of boiling, well-salted water and cook until al dente. Scoop out a half cup or so of the pasta cooking water and reserve. Drain the pasta and add to the pan with the vegetables along with the parsley and a tablespoon of butter. Place the pan over very low heat and toss to combine...adding pasta water (and more butter, if you like) as necessary to moisten the pasta. Taste and correct the seasoning. Serve, passing Parmesan separately. Serves 2 generously.

Note: This recipe is easily doubled. Make sure you choose a sauté pan large enough to accommodate all of the vegetables. If your pan is not large enough to accommodate the pasta too, simply toss the vegetables and pasta together in the pot the pasta was cooked in. To do this, drain the pasta and return the pasta to the warm pot. Use a rubber spatula to scrape the vegetable and sausage mixture into the pot with the pasta. Proceed as directed in the recipe.

http://www.forloveofthetable.com/2016/03/a-winter-pantry-pasta.html

As published on forloveofthetable.com