FARFALLE WITH SPICY SAUSAGE AND SMOKED MOZZARELLA

FARFALLE WITH SPICY SAUSAGE AND SMOKED MOZZARELLA

INGREDIENTS:

1 POUND HOT ITALIAN SAUSAGE
2 TBS UNSALTED BUTTER
2 TBS 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 , 1/2 INCH CUBES
FRESHLY GROUND PEPPER

DIRECTIONS:

1. IN A LARGE COVERED POT, BRING 4 QUARTS OF WATTER TO BOIL OVER HIGH HEAT. MEANWHILE , IN A MEDIUM SAUCEPAN, COVER THE ITALIAN SAUSAGE WITH COLD WATER AND BRING THE WATER TO BOIL OVER MEDIUM HIGH HEAT. LOWER THE HEAT TO MODERATE AND SIMMER UNTIL THE SAUSAGE IS COOKED THRU, ABOUT 7 MIN. DRAIN AND LET COOL SLIGHTLY, THEN CUT INTO 1/4 INCH SLICES.
2. IN ALARGE SKILLET, MELT 1 TBS OF BUTTER IN THE OIL. ADD THE SAGE LEAVES AND COOK OVER MODERATELY HIGH HEAT, STIRRING ONCE OR TWICE, UNTIL CRISP, ABOUT 2 MIN.. TRANSFER SAGE LEAVES TO A PLATE.
3. MELT THE REMAINING 1 TBS OF BUTTER IN THE SKILLET. ADD THE ONION AND GARLIC AND COOK OVER MODERATELY LOW HEAT, STIRRING UNTIL SOFTENED, ABOUT 4 MIN. ADD THE CHICKEN STOCK AND BOIL UNTIL REDUCED TO 1 CUP, ABOPUT 8 MIN.
4. ADD 4 TBS SALT TO THE BOILING PASTA WATER. WHEN IT RETURNS TO THE BOIL ADD THE FARFALLE AND COOK, STIRRING OCCASIONALLY, UNTIL THE PASTA IS COOKED, ABOUT 8 MIN. DRAIN THE PASTA WELL AND RETURN IT TO THE POT.
5. STIR THE REDUCED STOCK MIXTURE AND THE SAUSAGE INTO THE PASTA AND FOLD IN THE SMOKED MOZZARELLA. SEASON WITH SALT AND PEPPER. TRANSFER TO A LARGE WARMED SERVING PLATTER AND SCATTER THE CRISP SAGE LEAVES OVER THE TOP. SERVE THE FARFALLE IMMEDIATELY.