Vegetable & Sausage Farfalle Pasta, With a Nutmeg Cream Sauce

Farfalle or Bowtie pasta with sausage, and vegetables, that's finished with a light cream sauce and nutmeg...  It's a real crowd pleaser!

Recipe for four:

12 oz packet farfalle pasta (bowtie)
3 mild Italian sausages, casings removed and broken up into small pieces
1 carrot, finely chopped
2 stalks celery, finely chopped
1 yellow onion, finely chopped
4 cloves garlic, finely chopped
2 tomatoes, chopped
2 T tomato paste
pinch chili flakes
olive oil
butter
salt and pepper
1/2 c veggie stock
1/2 c half and half
1/2 t freshly ground nutmeg
flat leaf parsley for garnish

First get your salted pasta water going and cook the pasta when ready.  While that's happening, put a little olive oil and some butter in a heavy saute pan over medium high heat.  When the pans good and hot add the sausage pieces and cook until nice and brown.  When done place the sausage in a bowl and set aside.  Using the same pan add the  onion, carrot, celery, garlic, chili flakes and season with salt and pepper.  Cook until soft but not browned.

When almost done, add the tomatoes and cook a little bit more.  Now add the stock, sausage and tomato paste and reduce the stock down a bit.

Drain the pasta, then return it to the pan with a little extra virgin olive oil and toss to coat.

Add the cream and nutmeg to the sauce and stir until combined and warmed.

Plate onto warm plates and garnish with fresh parsley.

Bon Appetit!  Chef Hobbes