Farfalle With Garlic Parmesan Cream Sauce and Pan-Seared Chicken Sausage

This farfalle with garlic parmesan cream sauce and pan seared chicken sausage is ready in thirty minutes—perfect for a weeknight!

I happen to be one of the few who actually enjoys food shopping—as long as I don’t have my kids in tow. 

While my weekly go-to grocery store is ALDI, I do still enjoy a visit now and then to Wegmans, even though the closest is about forty-five minutes away.

If you’ve never been, Wegmans is like a blend of a standard grocery store with a gourmet market and eatery. It takes longer for me to get in and out of Wegmans because, for one thing, it’s a huge space—especially compared to ALDI.

Wegmans also has endless amounts of lovely imported and domestic cheeses and meats that are worth a few extra minutes of perusal.

One of the benefits to slowing down in the grocery isles is that I’ve noticed products that have never caught my eye before.

Like Wegmans organic chicken sausage.

I’m not sure why I’ve never picked them out before now since we eat hot dogs and other sorts of sausages, but in my haste I must have just overlooked them.

Well, I’m here to tell you—they’re worth the stop. And, the good news is, ALDI and other grocery stores carry them, too, so they’re easy to grab no matter where you shop.

Right? Onward to the meal!

These organic chicken sausages (Spinach and Garlic with Asiago) were seared in a hot pan with olive oil and butter for about ten minutes, and then I let them drain on a paper towel while I made the cream sauce for the farfalle.

I sauteed garlic, green onions, mushrooms, fresh chopped spinach and salt in olive oil and butter over medium-high heat.

Then I added a little flour to make a roux, followed by milk and chicken broth.

Once the mixture got thick and bubbly, I threw in a handful of freshly grated Parmesan and stirred until it was nice and creamy.

Once the farfalle was finished cooking to al dente, I tossed it in the garlic cream sauce, and then sliced the sausages and added them too.

Another sprinkling of green onions and some fresh basil finished the pasta off!

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Farfalle With Garlic Parmesan Cream Sauce and Pan-Seared Chicken Sausage

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This easy pasta dish works well for a busy weeknight meal and goes great with a loaf of crusty bread!

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Ingredients

• 1/2 pound farfalle (bow-tie pasta)
• 2 tablespoons extra virgin olive oil
• 3 tablespoons salted butter
• 1/4 cup fresh mushrooms, sliced
• 3 cloves garlic, minced
• 2 green onions, chopped
• 1 cup fresh spinach, rough chopped
• 1 teaspoon + 2 tablespoons sea salt
• 1/8 cup all-purpose flour
• 1 cup whole milk
• 1 cup chicken stock or broth
• 1/8 cup fresh basil, chopped
• 1/2 cup freshly grated parmesan
• 6 organic chicken sausages {spinach & garlic with asiago}, pan seared and sliced

Instructions

1. Set a large pot of water with 2 tablespoons of sea salt to boil over high heat.
2. Warm the olive oil and butter in a large, deep skillet over medium-high heat.
3. Once the butter has melted, add half the onions, the garlic and the mushrooms to the skillet, and saute them for 5 minutes, stirring occasionally.
4. Add the spinach and the salt, and continue sauteing until the spinach has wilted - about 2 minutes.
5. Add the farfalle to the boiling water in the large pot, and cook to al dente.
6. Meanwhile, stir the flour into the spinach mixture in the skillet (it will look a little pasty) and the continue to saute it for another minute to get the floury taste cooked out.
7. Pour the chicken broth and the milk into the skillet, stirring the mixture to combine. Bring it to a boil, and continue to stir the sauce until it's thickened and bubbly. Add the parmesan, and stir until it's melted—1 minute more.
8. Once the pasta is al dente (about 9 minutes), drain it and then add it to the sauce, tossing to coat the pasta.
9. Add the sausage, remaining onions and the basil, and give it one last toss.

Notes

Serve immediately with warm crusty Italian bread.

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Last Updated on June 7, 2019 by Liza Hawkins