Allioideae is the scientific name for the onion family... who knew?!
This pasta dish is a great concoction of onions, garlic, leaks and shallots stirred in with a creamy wine and butter sauce. We kicked it up a notch by adding spicy Italian sausage links. It also works well with a vegetarian sausage. Cook the sausage in advance, or buy to cooked to save some time and surprise your dinner mate with a quick and easy pasta dish that is almost gourmet.
What you'll need:
-2 hot Italian sausage
-1/2 lb bowtie pasta
-1 small vidalia onion, sliced
-2 shallots, sliced
-3 garlic cloves, minced
-1 leek, chopped (chop greens all the way down, including whites but stop at bulb)
-3 tbsp. butter
-3/4 cup dry white wine
-salt and pepper to taste
-grated parmesan for topping
What to do:
Preheat oven to 375ºF. Bake sausage for 35-45 minutes, or until internal temp is 160ºF. When cool, slice into thin bite-sized pieces.
Bring boil pasta until al dente. Drain but reserve about 1 tbsp. of the pasta water.
In a frying pan, melt 1.5 tbsp. butter over low heat. Increase heat and add garlic, onion, shallots and leeks for about 5 minutes, or until onions start to clear. Add sausage and saute for 5-10 minutes.
Meanwhile, in a small saucepan, melt the remaining 1.5 tbsp. butter over low heat. Add the flour and stir until completely dissolved. Increase heat to medium and gradually add the wine, allowing it to thicken slightly before adding more (about 1 minute). Stir constantly.
Add pasta to frying pan and pour over sauce. Stir and serve! Add some parmesan cheese on top, because what is a pasta dish without parmesan?