This recipe is a very tasty pasta dish with lots of flavor. You can change the portions porportionatly.
4 lbs bowtie pasta
9 large tomatoes or maybe 20 if you use roma’s. Home grown tomatoes will step the dish up to the next level.
3 lbs of some kind of sausage such as Kielbasa or even better one of the deli sausages such as a garlic and artichoke or chicken, garlic, cheese and spinach one.
1.5 cups of finely diced up fresh garlic
1.5 cups of finely chopped up sweet basil
salt to taste, pepper to taste
optional things that I have found to be really good. 6 or 7 fresh stevia leaves very finely chopped up.
a couple of pinches of Thai peppers. very hot! use with moderation.. you don’t really want the dish to be spicy just have a hint of it in the background. The stevia and Thai peppers play off of each other and give you a changing sweet and spicy flavor.
cut up the sausage into roughly 1/2 inch cubes or chunks.. I normally cut the sausage in half long ways and then cut across in 1/4 inch sections. lightly blacken the sausage with a little olive oil in a skillet and then set aside. I have added a little Webers garlic and herb seasoning to the blackening sausage once in a while. It gives it a little more flavor.
Cut the tomatoes into chunks about an inch to 1/2 inch in size.
after finishing the sausage take a handful of your garlic with just a pinch of the basil and cook it for about a minute or two in the skillet with some olive oil.. don’t brown it.. do it over a low heat. after it is done dump it over the meat.
fix the pasta per the directions on the box.. I usually add some salt and olive oil to the boiling water before doing the pasta.
Drain pasta in pot and then immediately while the pasta is still damp and hot add the fresh finely diced garlic, basil, chopped and blackened sausage, tomatoes and stevia and stir well mixing it all up. At this point you can add more salt pepper and ground thai peppers to taste… Just be sparing of the peppers as it isn’t intended to be a very spicy dish per this recipe. That is not to say that it wouldn’t be exceptional if you did heat it up.
You can serve immediately but it tastes better if let to sit for a few minutes to allow the flavors to fully mix. This is a very tasty dish eaten as leftovers after the first day.
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