Farfalle with Italian Sausage, Lemon Cream, and Chives Recipe

 

Farfalle with Italian Sausage, Lemon Cream, and Chives Recipe
Jesse Bluma at Pointe Viven. All rights reserved.

Make this simple and delicious meal on a cold winter night.  This recipe for Farfalle with Italian Sausage, Lemon Cream, and Chives has a creamy and zingy flavor.  Enjoy on your own, with family, or friends. 

Yield: 4–6 servings 

Ingredients

8 ounces farfalle (butterflies; bowtie pasta)

1 pound mild Italian sausage, cut into bite-size chunks

2 garlic cloves, peeled and diced 

2 Tablespoons extra-virgin olive oil

1 egg yolk

1 cup Greek yogurt, at room temperature

½ cup grated Parmigiano Reggiano

Zest of 1 organic lemon

1 Tablespoon lemon juice

1 teaspoon coarse salt

1 teaspoon freshly ground black pepper

4 Tablespoons fresh chives, minced

Purchase Barilla Farfalle Pasta on Amazon.

Directions

In a large pot of boiling salted water, cook the pasta until just al dente, 9 to 10 minutes. 

Scoop out and reserve ⅓ cup of the pasta water before draining.

Meanwhile, cut the Italian sausage. 

Heat some olive oil in a large skillet. 

Then, add in your Italian sausage.

Peel and dice two garlic cloves, add to the skillet. 

Cook the sausage thoroughly.

Drain excess grease from the pan.

Then, return the meat mixture to the skillet.

In a large bowl, whisk together the egg yolk, Greek yogurt, ⅓ cup of 

the Parmigiano Reggiano, the lemon zest, salt, and pepper. 

Gradually whisk in the reserved pasta water.

Scrape the sauce into the pasta pot. 

Add back the cooked pasta and toss over medium-low heat until the sauce thickens, about 2 minutes.  Do not overcook, or the egg may curdle.

Add the cooked Italian sausage, lemon juice, and 2 tablespoons of the chives; gently mix. 

Plate.  

Sprinkle the remaining cheese and chives on top of each dish. 

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Credits: Barilla, Amazon