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!
- 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.