Balsamic Farfalle with Sausage

My pantry is full.  I mean fuuuulllll.  I’ve been using my coupons wisely.  Not in an “86 bottles of body wash” kind of way.  My couponing is more of the “Yes, I will buy my limit four boxes of pasta for eleven cents each.  They won’t go bad and it’s something I’ll actually use” persuasion.  Just like I’m sure you all have, I’ve been greatly enjoying the deals on summer produce.  And now I’ve got a whole lotta stuff I need to use.  I’m busting at the seams.

That’s how this pasta came about.  A box of farfalle I got for eleven cents, some sausage that was nearing it’s use by date, a bottle of balsamic vinegar taking up way more space than it’s measly contents were worth, and a sweet Vidalia onion that was about to be less sweet.  

And it worked.  It was a very tasty meal.  Tasty enough to buy the ingredients with the purpose of making this dish again.  I’d say that’s about as good as it gets with a meal that initially happened as a way to clean the pantry.

Balsamic Farfalle with Sausage

an “Apple a Day” original

Ingredients:

1 lb. farfalle

1 pkg. chicken apple sausage, sliced

3 TBSP olive oil, divided

1 large Vidalia onion, sliced into half moons

1 clove garlic, minced

2 TBSP balsamic vinegar, divided

1/2 c. grape tomatoes, halved

1/2 tsp. red pepper flakes

salt and pepper, to taste

1/4 c. walnuts, toasted and chopped

3 TBSP basil, chiffonade

Directions:

1.  Bring a large pot of salted water to a boil.  Cook farfalle according to package directions.  Drain and set aside.

2.  Meanwhile, cook sausage in a medium pan over medium heat.  Remove from the pan and reserve on a plate.

3.  Add 1 TBSP oil to the pan and bring to temperature.  Add onion and cook, stirring often, 5 minutes.  Add 1 TBSP balsamic vinegar and season with salt and pepper, to taste.  Cook 3 minutes more.  Add garlic and cook until fragrant, about 30 seconds.

4.  Toss drained pasta in remaining oil and vinegar.  Add sausage, tomatoes, and red pepper flakes.  Taste and season with salt and pepper, to taste.

5.  Divide pasta among 6 bowls or pour into large serving bowl.  Top with walnuts and basil.  Serve immediately.

one year ago: peach and blackberry cobbler with crystallized ginger

two years ago: spice-rubbed pork tenderloin

three years ago: Mango-pineapple salsa, a delicious topper for teriyaki chicken.