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Farfalle Salad with Sweet Italian Sausage

Yield 6 Servings

Ingredients

  • 1 pound farfalle pasta
  • 5 tablespoons olive oil
  • 8 sweet Italian sausages (24 oz.)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic, crushed
  • 6 plum tomatoes (1 lb.), seeded, cored and chopped (3 cups)
  • 1 red onion, chopped (1 1/3 cups)
  • Parsley sprigs, for garnish

Nutrition Information

  • calories 664
  • fat 36 g
  • satfat 8 g
  • protein 31 g
  • carbohydrate 52 g
  • fiber 9 g
  • cholesterol 70 mg
  • sodium 1 mg

How to Make It

  1. Bring a large pot of salted water to a boil. Add pasta and cook for 12 minutes, or until al dente. Drain thoroughly and return to pot. Toss with 1 Tbsp. oil to prevent pasta from sticking.

  2. While pasta is cooking, heat 2 Tbsp. oil in a large skillet over medium-high heat. Remove sausage from casings and add to skillet, breaking meat apart with a fork or spatula. Season with 1/2 tsp. salt and 1/8 tsp. pepper and cook until nicely browned and cooked through, 5 to 7 minutes. Transfer to a plate lined with paper towels. Wipe any excess oil from pan.

  3. In same large skillet, heat remaining 2 Tbsp. oil and garlic over medium-low heat until garlic just turns golden and oil is infused. Discard garlic. Add tomatoes, onion and remaining 1/2 tsp. salt and 1/8 tsp. pepper. Cook over medium heat until just heated through, about 2 minutes. Add tomatoes and sausage to pasta and toss to combine. Serve garnished with parsley sprigs, if desired.