Fireman Farfalle

I have been the chef in our household for as long as I can remember, and with reason. My boyfriend cannot cook. The last time I remember he tried cooking for himself, he got food poisoning and was up all night. Since that, I have taken on the responsibility of never leaving him unsupervised in the kitchen. There is, however, one thing that he knows how to make. We call it Fireman Pasta, and its something that they make at his fire department. Its basically jarred rose sauce, italian sausage, pasta and peppers. I found a recipe recently, fumbling through allrecipes, and it reminded me of his, except it was entirely homemade... and better. Here it is, super simple, super tasty. Its also one of those things that tastes SO much better the next day! The sauce is pretty thin, but its supposed to be. Again, it will thicken up overnight if you end up having leftovers.

                         Feeds 4                     

• 1 package farfalle pasta
• 2 tbsp olive oil
• 1 package ground italian sausage
• 1 tsp red pepper flakes
• 1/2 C finely diced onion 
• 3 minced garlic cloves
• 28oz can diced tomatoes, drained
• 1 1/2 C heavy/whipping cream
• salt & pepper to taste
• fresh minced parsley, to garnish

1. Cook your farfalle al dente, as per the package instructions.

2. Heat olive oil over medium heat in a skillet or the pot you used to make your pasta, add italian sausage and crumble. Cook until browned. Drain.

3. Add onions and garlic, cook until onion is soft and translucent. Add cream and diced tomatoes.

4. Add salt and pepper to taste and simmer over medium heat until the sauce is slightly thickened, it will still be thin when finished, but will reduce a bit.

5. Dump pasta into pot/skillet, mix until heated through with the sauce. Garnish with parsley. Enjoy!

Recipe adapted from allrecipes.com