Farfalle with Roasted Red Tomato Sauce

Guys like juicy food and why not juicy pasta. This recipe is the juiciest by far. I love the farfalle pasta. Why? Because, the juice stays in the crevices. Take one pound of ground pork and one pound of ground breakfast sausage. I buy it at the meat counter, freshly mixed, not packaged in a tube. Mix these meats, save 1 pound for another meal. Take the mixed one pound and set aside while you chop a whole onion and chop as well as one large clove of garlic.

In a covered skillet, drizzle in 3 tbs of olive oil, turn the flame to med. and add your onion and garlic. Saute til edges are brown. Add your ground meat ~ 1 pound of the mixture saving the other pound. I also had a few slices of left over bacon that I diced and added. My wife's nonna would do that, whatever was leftover and she thought could be added so as not to waste, she just put it in. Stir, breaking up the ground meat. Now add your can of roasted diced tomatoes and stir, cover and simmer for 20 min. If you like it extra juicy, you may want to add another can of tomatoes. And, don't forget any amount of dried herb seasoning *rosemary, mint, oregano or basil.

Boil water for the pasta. Once it rolls, add the farfalle, stirring occasionally. Once it is tender, drain and pour onto to large platter, pour your juicy sauce on top, grate some parmesan and yowsa!... which only means Mmmm Whew!