SAUSAGE & SUN-DRIED TOMATOES PASTA

Ingredients:

1/3	cup	extra virgin olive oil
1 (100 g)	pc	white onion, cubed
1/4 (3 pc)	pc	PUREFOODS DELI BEEF FRANKS WITH ANGUS , sliced diagonally or cubed
1/4	cup	white wine
1	tsp	iodized fine salt
1/2	cup	sun-dried tomatoes, drained and chopped
1 (15 g)	bunch	parsley, chopped
1/3	cup	grated Parmesan cheese, plus extra for topping
1/2	kg	farfalle, cooked according to package directions

Procedure:

Heat olive oil and sauté onion until tender.
Add sausage and cook for 2 minutes or until lightly browned and then add wine and salt. Let simmer for about 3 minutes. Stir in sun-dried tomatoes, parsley (but leave some for garnishing), and Parmesan cheese. Cook for 2 minutes more.
Mix with pasta and top with remaining parsley and additional Parmesan, if desired.

Makes 9 servings

(Yield: 11 cups /1-1/4 cups per serving)

Tip/s:

Use Purefoods Deli Hungarian Cheese for stronger flavor and heat.
Use leftover refrigerated wine in the dish.
Revive wilted parsley by trimming off 1/2 inch of the stem. Let stand in a glass of ice water for at least an hour.
Once sun-dried tomatoes in oil pack is opened, store in the chiller for up to 3 months.
Use pasta of choice like penne and spaghetti.

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