Plus sausage, mushrooms, and broccolini. Topped with burrata
Sauce:
1.5 lbs cherry tomatoes
2 medium onions
A lot of garlic, minced
1 tbsp tomato paste
2 cups of dry white wine
1 lb of farfalle
Salt and pepper to taste
Dice onions and sauté until lightly caramelized. Stir in tomato paste and garlic. Deglaze with a little of the white wine. Add the cherry tomatoes and the rest of the wine.
Cover and simmer on low for 20-30 minutes, until tomatoes are bursting out of their skins.
Blend until smooth. I use an immersion blender, but you can use a countertop blender instead.
Cook the farfalle in salted water until just shy of al dente. Reserve a cup pasta water.
Drain the farfalle and add it to the sauce. Stir in pasta water until you reach your desired consistency and the sauce clings to the farfalle.
Season with salt and pepper to taste. I season last since the pasta water is salted and I don’t want to over-salt it.
by emeraldnb