If you haven't figured out by now that I am
mildly moderately completely obsessed with pasta, then you haven't been paying very close attention around here (and I just don't know how to help you!)
If you have noticed a trend in my recipes of late, and have enjoyed this rising tide of carbohydrate appreciation, then I hope you try today's dish immediately. And tell me what you think!
Please note: I highly recommend donning your nicest evening wear for this dining experience! Floor length gowns, pearls, coat tails, and top hats are all great ideas. Elbow length white gloves preferred, bow ties mandatory.
(This could have something to do with the fact that I watched Titanic last night and can't stop googling factoids about the movie and the ship's sinking. But I digress.)
Bow Ties with Sausage
Ingredients: 3-4 oz dry farfalle per person (1lb serves about 4 adults), 1 sausage per person, 1lb (or more) of washed baby spinach, 1/2 onion per person, 3-4 tablespoons Irish butter.
Very first thing: begin boiling your water for the pasta and cook your bow ties (farfalle) according to instructions.
Cut the onions (I used 1 whole one for my portions) in half length-wise (from end to end), chop off the non-root end, and chop the onion into half-moons. Sauté with olive oil until translucent.
Chop your sausages into coin-sized bits and sauté in olive oil (if your pan isn't large enough, set aside your onions for now to give the sausages room to brown.)
Add your spinach on top and stir around in the olive oil until fully steamed and softened.
When all ingredients are combined, top it off with a hearty slab of european style Irish butter. Melt butter in the pan until combined fully.
Plate your "sauce" (is it a sauce if it's just meat in butter? I guess that's what some Bolognese recipes are...) over your cooked bow ties and top with salt and pepper if needed. A dash of chili pepper flakes adds an extra kick to the meal!
Alright, twice a week. Don't tell your mother. Or mine, for that matter!