postheadericon Farfalle with Spicy Tomatos and Sausage


Farfalle con salsiccia piccante

A bold and spicy fresh tomato pasta dish made with garden herbs and sausage medallians.


  • 1 medium sweet yellow onion (chopped)
  • 6 cloves garlic (minced)
  • 6 medium tomatoes
  • 1 jalapeno (seeded and diced)
  • salt
  • white pepper
  •  dry crushed red pepper (to taste)
  • 1 cup white wine
  • 2 tablespoons olive oil
  • 1/2 lb ground veal (or ground beef)
  • 1/2 lb Italian sausage
  • 3 sprigs fresh oregano (chopped)
  • 4 leaves fresh basil (chopped)
  • 1 sprig fresh rosemary (chopped)
  • 2 or 3 sprigs fresh thyme (chopped)
  • 1 package (6-8 servings) Farfalle or bow tie pasta (cooked)
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 egg
  • 1 cup breadcrumbs


1. Blanch tomatoes by boiling in hot water until the skin starts to separate from the flesh. Then soak in ice water until they have cooled enough to work with.

2. Peel the tomatoes and take out the cores.  Set the tomatoes aside.

3. Heat up olive oil in a pan on medium heat

4. Add onions, garlic, jalapeno and a pinch of salt and white pepper,  and saute until the onion and garlic are translucent, taking care not to burn.

5. De-glaze pan with the white wine and reduce heat to simmer.

6. Add apple cider vinegar, whole blanched tomatoes and simmer for about 30 minutes or  until tomatoes start to fall apart.

7. Add fresh herbs, crushed red pepper, and honey

8. Simmer for an additional 15 minutes.

9. Combine veal, Italian sausage, egg, and bread crumbs and form into silver dollar sized medallions. Pan fry the medallions in a small amount of olive oil for about 10-15 mins or until cooked through.

10. Toss pasta with olive oil.

11. Place pasta on a plate, spoon the tomato sauce over the pasta.

12. Place the sausage medallions over top and garnish with a bit of fresh basil.


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