Farfalle pasta combined with sliced Italian sausage and vegetables like sun dried tomatoes and mushrooms in a white wine goat cheese sauce.
I was very excited a few weeks ago when I got a message from Barilla Pasta on my Twitter account letting me know that a surprise would be coming in the mail.
If you’ve been following me for a while, you know that Barilla is the only brand of dry pasta I use for my family and our favorite variety is their “Plus” version.
So imagine how happy I was when I opened my front door a week later to see a box full of Barilla Plus pasta and a couple of other neat gifts.
I wasn’t sure what I was going to make at first as I had to get through Spring Break and Easter, but knew I wanted to resurrect one of my favorite original recipes from my cookbook since you can’t find any of those recipes here on the blog.
I decided to give one of our old favorites a little twist using ingredients I had on hand and came up with this recipe for Farfalle with Italian Sausage & Vegetables in a White Wine Goat Cheese Sauce.
In my original recipe, I also added some zucchini, yellow squash and used Pecorino Romano cheese instead of the Goat cheese, but I think I liked this version better. The flavors were exquisite!
How do you make Farfalle with Sausage & Vegetables in a Goat Cheese Sauce?
For this recipe you’ll need farfalle pasta, sweet Italian sausage, EVOO, mushrooms, sun dried tomatoes, garlic, scallions, rosemary, white wine and Goat cheese.
Place the sausage on a baking sheet and bake in a 350 degree F oven for 20-25 minutes; then slice diagonally into 1/2-inch thick slices. While the sausage is cooking, prepare the pasta according to package directions.
Heat the oil in a large nonstick skillet over medium heat; then add the mushrooms, tomatoes, garlic, scallions and rosemary. Sauté 3-5 minutes until the mushrooms start to soften; then add the wine and sausage.
Reduce heat to low and simmer another 3-5 minutes. Remove from heat if done before your pasta. Drain the water from the pasta and place back into the pot. Finally, add the vegetable mixture and the goat cheese and mix well.
For this version, I baked my sausage, but grilled sausage would add another wonderful layer of flavors; especially if you happen to have some sausage leftover after grilling over the weekend!
My family really enjoyed this meal. As I’ve mentioned before, they won’t eat “brown” (a.k.a. whole wheat) pasta, so using the Barilla Plus pasta instead with the extra protein, fiber and Omega-3’s is a win-win! ~Enjoy!
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- 1- (14.5-ounce) box farfalle pasta ounce
- 6 links sweet Italian sausage
- 1 tablespoon Extra Virgin Olive Oil
- 10 ounces sliced mushrooms
- 1 cup diced sun dried tomatoes
- 1 tablespoon minced garlic
- 1/4 cup chopped scallions
- 1 tablespoon chopped fresh rosemary
- 1 cup dry white wine
- 3.5 ounces crumbled goat cheese
- Preheat oven to 425 degrees.
- Place the sausage on a baking sheet and bake for 20-25 minutes; then slice diagonally into 1/2-inch thick slices.
- Cook pasta according to package directions.
- While the pasta is cooking, heat the oil in a large nonstick saute pan over medium heat and add the mushrooms, tomatoes, garlic, scallions and rosemary.
- Saute 3-5 minutes until the mushrooms start to soften; then add the wine and sausage. Reduce heat to low and simmer another 3-5 minutes. Remove from heat if done before your pasta.
- Drain pasta and place back into the pot; then add the vegetable mixture and the goat cheese. Mix well.