Last night I decided to bring back an oldie but goodie for dinner. I have to give thanks to Miss Giada D. for the recipe on her Everyday Italian show. I made this for the very first time ages ago, but decided that it had been way too long since I had had it.
The recipe can be found here: Farfalle with Turkey Sausage, Peas and Mushrooms. Absolutely phenomenal and takes less than an hour to make. Perfect for those who are busy and need something quick and delicious. Not to mention it makes enough for several large meals. Hello, leftovers!
The “hardest” past was the prep work, mainly the chopping of the mushrooms. If you like pasta, sausage, peas, and mushrooms, you must give this recipe a try.
Slight adaptations were made to the recipe (my adaptations are italicized and bolded):
- 1/2 cup extra virgin olive oil
- 1 pound ground turkey sausage, removed from casing (spicy Italian turkey sausage from Whole Foods)
- Sea salt and freshly ground black pepper
- 10 ounces cremini mushrooms, coarsely chopped (8 ounce container of cremini mushrooms)
- 1 (10 ounce) package frozen peas, defrosted slightly
- 1 pound dried farfalle pasta
- 1/2 cup freshly grated Grana Padano cheese (used grated parmesan cheese)
- (Saved 1/2 cup of pasta water to add to the pasta in the last step)
- (2 cloves of minced garlic)
- (Red chili flakes for some heat!)
In a large pot, bring 6 quarts of salted water to a boil.
In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. (Add the 2 cloves of minced garlic and saute until golden). Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. (Add the red chili flakes to taste. I like it hot!) Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.
When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. (Add the retained pasta water to create a little sauce). Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.
Below is are step-by-step pictures and the final product. Hope you make this dish for your next meal. Enjoy!