If you’re craving a tasty yet easy and quick-to-prepare main course, don’t miss my FARFALLE WITH MUSHROOMS AND SAUSAGE.

Perfect in any season as you can use either fresh or frozen mushrooms (as in this recipe).

In preparing this recipe, the mushrooms and sausage are cooked together to create a delicious sauce that coats the farfalle, making each bite irresistibly delicious.

This dish can be served as a first course at a formal meal or as a one-dish meal at a more informal dinner.

Additionally, you can serve it either hot or cold, and for a more indulgent version, add some grated pizza mozzarella. This way, even the most demanding palates will be satisfied.

For this dish, I used champignon mushrooms, but you can replace them with porcini mushrooms or other varieties according to your taste.

If you enjoyed this recipe and you also love mushrooms, don’t miss the following links:

Difficulty: Easy
Cost: Medium
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

12 oz farfalle
7 oz sausage
14 oz champignon mushrooms
1 clove garlic
to taste parsley
to taste extra virgin olive oil
to taste salt

Tools

Pot
Wok
Wooden Spoon
Lid

Steps

Remove the skin from the sausage and set it aside.
Take the wok and brown the garlic clove with a dash of extra virgin olive oil.
Add the sausage and brown.
Add the still frozen mushrooms, parsley, salt, and mix well.
Cover with a lid and cook for about 15/20 minutes.
Meanwhile, cook the farfalle in a pot with plenty of salted water.
Once ready, drain them and toss them into the wok along with the cooked mushrooms and sausage.
Mix, adjust the salt, and if necessary add a splash of cooking water.
Our farfalle with mushrooms and sausage are ready.
Plate and before serving sprinkle with fresh parsley.