Cooking with the Boy's

I had my daughter Callie, my son Chaz and my almost son Tyler in the kitchen with me today after church for a Sunday feast. Nothing like some Bowtie (Farfale) pasta with sausage, feta, spinach and fresh garden tomato. I added a touch of sherry and marsala and the best Reggiano parmesean I could find.

The flavor was fresh and delicious! Like my Pops always told us....it tasted like.....MORE!
Carrie told me not to get my white shirt dirty. Once we started with the aprons....well, you get the idea!

Ingredients: 1 lb bowtie pasta, 8 caprese (small) tomatoes quartered, 5 Italian sausage links (I actually used an Asiago spinach sausage today), 1/4 cup olive oil, 1/4 stick butter, 1 Tbsp minced garlic, salt, pepper, 2 cups fresh spinach chopped rough, 1/2 cup crumbled feta cheese, 1/2 cup fresh parmesean cheese grated, 1/4 cup marsala wine, 1/8 cup sherry wine.

Cook bowties in salted water until tender.

In a large skillet, heat olive oil and butter until melted; add garlic and cook for a minute. Throw in tomatoes, salt and pepper and stir. Cover and heat for 5 minutes; shake the skillet each minute to make sure nothing is sticking. Add sausages (sliced) and both wines. Let simmer without lid for about 10 minutes on LOW heat, stirring constantly. Take a second and smell this mixture....wow.  When finished, add spinach, feta and parmesean. Mix together and serve over bowties.

The plate of food pictured above is actually what I ate today. It looked and tasted incredible.

It's quick, easy and something the family will want again and again. Enjoy...Gandy