Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Farfalle With Spicy Sausage and Smoked Mozzarella

Bow-tie pasta is tossed with spicy Italian sausage, onion and garlic in a reduced chicken-stock sauce, then finished with cubes of smoky mozzarella and crisp fried sage. The warm pasta just begins to soften the cheese, creating a rich and savory pasta dish with plenty of contrasting texture.

Farfalle with Spicy Sausage and Smoked Mozzarella

Servings: About 6
Prep Time: About 20 minutes
Cook Time: About 30 minutes

Ingredients:

  • 1 pound hot Italian sausage
  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 1 cup fresh sage leaves
  • 1 medium onion, thinly sliced
  • 2 large garlic cloves, minced
  • 2 cups chicken stock
  • 1 pound farfalle
  • 1 pound smoked mozzarella, cut into ½-inch cubes
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. Bring 4 quarts of water to a boil in a large covered pot.
  2. Meanwhile, place the Italian sausage in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat.
  3. Reduce the heat to moderate and simmer until the sausage is cooked through, about 7 minutes. Drain and cool slightly, then cut into ¼-inch slices.
  4. In a large skillet, melt 1 tablespoon butter with the olive oil.
  5. Add the sage leaves and cook over moderately high heat, stirring once or twice, until crisp, about 2 minutes. Transfer the sage to a plate and set aside.
  6. Melt the remaining 1 tablespoon butter in the skillet. Add the onion and garlic and cook over moderately low heat, stirring occasionally, until softened, about 4 minutes.
  7. Add the chicken stock and boil until reduced to about 1 cup, approximately 8 minutes.
  8. Salt the boiling pasta water. Add the farfalle and cook, stirring occasionally, until al dente, about 8 minutes or according to package directions.
  9. Drain the pasta well and return it to the pot.
  10. Stir the reduced chicken-stock mixture and sliced sausage into the hot pasta.
  11. Gently fold in the smoked mozzarella. Season to taste with salt and freshly ground black pepper.
  12. Transfer to a warmed serving platter, scatter the crisp sage leaves over the top and serve immediately.

Tip: Fold in the smoked mozzarella immediately before serving. The heat from the pasta should soften the cubes while leaving some distinct pieces of smoky cheese throughout the dish.

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