Thursday, March 20, 2014


This recipe was originally called Farfalle Leonardo and made with actual "bowtie noodles", but in practice we just call it Farfalle and make it with any kind of short pasta.

2 lb sausage
1 cup chopped onion
2 cloves garlic, minced
3 sm (15oz) cans diced tomatoes, undrained
2 tsp basil
2 tsp oregano
16 oz pasta
½ cup Parmesan cheese

Brown sausage and onion, drain if necessary. Add garlic, tomatoes, basil, oregano, salt, and pepper. Simmer until thick, about 30 minutes. Mix with cooked pasta. Top with cheese. Serves 8


Becky D. said...

Original recipe was compliments of Aunt Barb during a visit back in 1990. Th other day Mary at Owlhaven was talking about recipes one could make on autopilot/from memory. This is definitely one.

DavidD said...

You do know that "farfalle" is Italian for "butterfly", don't you?

Shakespeare's Cobbler said...

So, was farfalle the pasta and we should call this "rotini leonardo" instead?

The Sojourner said...

Dad: Yes, like any good fake Italian I know what all the pasta names mean. :)

Scott: That would be correct.