Field Roast Italian Sausage Farfalle

This recipe was created by Chef Ben Howe at Harvard University during one of our product trainings.

Click here to view and print the PDF version of this recipe.

Servings: 2
Serving Size: 8 ounces

Ingredients

3/4 pound Dry farfalle, bowties
2 Field Roast Italian Sausages, sliced ½” thick
2 cups Marinara
1/4 cup Onion, julienne
1/2 tablespoon Garlic, minced
1/4 cup Fennel, julienne
¼ Cup Suntan pepper, julienne
2 cups Baby kale
2 tablespoons Fresh basil, chiffonade
1 Tablespoons Fresh oregano, chopped
3 Tablespoons Olive oil

Preparation

1. Sauté onion, suntan pepper, and fennel in olive oil.
2. When tender, add garlic and sauté until fragrant. Add Field Roast Italian Sausage, marinara, and lightly simmer for 10-15 minutes. Season to taste with salt and pepper.
3. Cook and drain farfalle.
4. Stir farfalle and baby kale into sauce, allowing kale to wilt. Finish with basil and oregano.

Nutrition information

Calories: 1434 Total Fat: 42.4g Saturated Fat: 3.9g Trans Fat: 0g Cholesterol: 0mg Sodium: 1400.3mg Carbohydrate: 204.1g Fiber: 23.1g Sugar: 11.4g Protein 59.1g