Wednesday, March 12, 2014
Creamy Tomato Farfalle with Fresh Basil and Mozzarella
One of my great friends that owns a few restaurants called me a few weeks ago and asked if I could use some fresh mozzarella because she had too much. Of course I said yes, and so mozzarella has found its way into most of my dishes lately. This is a recipe I usually make with sweet Italian sausage but decided to change it up a bit to incorporate the cheese I had on hand as well as some yummy basil I have been growing in my kitchen window. The pasta turned out delicious and was even better the next day!
Creamy Tomato Farfalle with Fresh Basil & Mozzarella
1 16 ox box farfalle (bowtie) noodles
1 tbsp olive oil
1/2 cup diced onion
3 cloves garlic minced
2 tsp brown sugar
1 tsp dried parsley
1 tsp dried basil
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp fennel seed
1/4 tsp red pepper flakes (or more if you like it spicy!)
1 28 oz can diced tomatoes
1 cup heavy cream
1/2 cup whole milk
8 oz fresh mozzarella diced into 1/2 inch squares
1/2 cup fresh basil, cut into thin strips (julienne)
Cook pasta in salted water according to directions on box until al dente, drain and set aside.
In a large skillet heat olive oil then saute garlic and onion until onions become translucent, about 3-5 minutes. Add sugar, parsley, basil, paprika, oregano, fennel seed & red pepper flakes. Continue to saute until herbs become fragrant, about 2 more minutes. Stir in cream, milk, and tomatoes and simmer until sauce starts to thicken, roughly 8 minutes. Stir in pasta and serve hot topped with fresh mozzarella and basil.