MAIN DISH

FARFELLE CON SALSICCE E PISELLI

2 T. extra virgin olive oil

1 lb. sweet, spicy, or mixed Italian sausage

1 lb. ground turkey

2 medium onions

1 large green bell pepper

2 large cloves garlic

1 T. plus 2 tsp. kosher or sea salt

1 tsp. sage

1 tsp. fennel seed

1/2 tsp. oregano

2 c. dry sherry

1/2 c. fresh mashed or canned pumpkin or butternut squash

1 c. fresh or frozen peas

2 tsp. butter (omit for vegans)

2 lbs. bow tie pasta

Shredded parmesan cheese

 

Brown sausage meat lightly in 1 T. hot oil, breaking up large clumps with the back of a spoon. Pour off the grease in the pan. Add remaining 1 T. of oil, the turkey, onions, pepper, garlic and seasonings. Mix well and turn heat to medium high. Add the sherry; shake pan, and don't be surprised if you get a short-lived flame from the burning alcohol in the pan. Lower heat and simmer slowly for 4-5 minutes. Add the pumpkin, peas and 1 tsp. of the butter; mix well. Remove pan from heat and let sit until needed (up to 3/4 hour).

 

Approximately 10 minutes before you're ready to serve dinner, drop the pasta into boiling, salted water and cook till al dente. Reheat sauce a few minutes before the pasta is done. After pasta is drained, put the pasta back in the pot and stir in the remaining tsp. of butter. Add the hot pasta sauce, mix well and serve right away. Pass the parmesan separately.

 

For vegans and vegetarians, substitute 2 lbs. white or wild mushrooms.
 
 
Courtesy November-December issue of GRAND, "Home (and hungry!) for the holidays" by Fran Weber Teall
Visit Fran's website for recipes and products at www.centervillefarms.com

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