1/3 cup extra virgin olive oil
1 (100 g) pc white onion, cubed
1/4 (3 pc) pc PUREFOODS DELI CHEESE FRANKS, sliced diagonally or cubed
1/4 cup iodized fine salt 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


  1. Heat olive oil and sauté onion until tender. 
  2. 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.
  3. 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)


  • 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. 
Share This Recipe

More Madalicious Things For You

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.