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Source: This is a good recipe I cut out of the Washington Post during the 1996 football season. The funny thing is that I tried the recipe, really liked it, then called my mom to share it with her. As it so happened, the same recipe showed up in the Atlanta Journal and she had also cut it out. I guess we have similiar taste. Ingredients:
6 Tbsp olive oil ½ cup chopped onion 1 chopped garlic clove ¼ tsp. crushed red pepper 6 sun-dried tomato halves cut into 1/4" strips. ½ cup boiling water 1 box (16 oz) Farfalle (bow tie pasta) 1 box (10 oz) frozen lima beans 2 Tbsp italian parsley Freshly ground pepper. Ingredients: Mix all seasonings together. Remove casing from sausage, breaking into smaller pieces, in nonstick skillet, brown and cook throughly. Transfer sausage to side plate. Add oil and onion to hot skillet. Cook until golden, about 5 minutes. Add sausage, garlic and crushed red pepper. Heat large pot of water to boiling. Place dried tomatoes in small bowl; add 1/2 cup boiling water to dried tomatoes; let stand. Meanwhile add the pasta and salt to boiling water. Cook 2 minutes. Stir in lima beans. Cook, stirring occasionally, about 8 minutes. Drain and return to pot. Add dried tomatoes and soaking water, parsley and sausage to the pasta and beans. Heat, stirring until blended, about 1 minute. Sprinkle with black pepper and serve. |