Delicious Bow Tie - Pasta with Squash, Fennel, Sausage and Ricotta
“Pasta ca Sasizza e
My niece Marzia Greco who lives in Vittoria in the province of Ragusa, makes the pasta, “Farfalle Deliziose”, using ingredients available at the local markets, with exceptional results and the appreciation of the
family and of her gourmet guests.
It is a simple recipe, easy to assemble with few ingredients and enormous amount of taste.
Marzia suggests using the pasta in the shape offarfalle
(the bow ties) or use your preferred shape of pasta when you cook
this enjoyable dish.
medium onion, finely chopped for the breadcrumbs
lb. of wild fennels or the feathery green leaves of bulb fennel
medium onion, diced for the sauce
lb. of summer or winter squash, washed, peeled and finely diced
sausage, without the casing
lb. of ricotta
cup of olive oil
Dry hot red
peppers flakes, served on the side
Salt and pepper
Over a medium flame, heat 2 tablespoons of olive oil in a 12 inch sauté pan.
Add diced onions and sauté until golden, about 5 to 7 minutes. Stir in the breadcrumbs and keep stirring
until crumbs are light golden. Blend in 4 additional tablespoons of olive oil, add salt and pepper to
Place in a container and set on the side.
Bring a large pot with 5 quarts of water to a boil; add fennels, 1 tablespoon of salt and cook, keeping pot at a
medium heat for 15 minutes or until fennels are tender.
Scoop out the boiled fennels with a slatted spoon and when they are cooled, chop them very fine. Save the fennel
water for cooking the pasta.
Over a medium flame, heat 3 tablespoons of olive oil in a large sauté pan.
Add the diced onions and sauté for about 5 minutes or until onions are translucent. Add the sausage and sauté for
additional 5 minutes to brown the meat, turning occasionally. Add ½ of a cup of the reserved water and stir in the
squash, the fennels and salt and pepper to taste. Continue cooking for 10 minutes.
Bring the reserved fennel water to a boil. Add 1 tablespoon of salt and cook the pasta following the manufactures
directions. Reduce the recommended cooking time by 2 minutes.
While the pasta is cooking, combine the ricotta with ½ cup of boiling water from the pasta pot, mix it until
Drain pasta, reserve a cup of water and toss the cooked pasta into the sauté pan with the sauce. Add the ricotta
and toss until pasta and sauce are well combined, add ½ of the breadcrumbs and over a low heat gently turn for
about 2 minutes. If it is too dry, add some of the reserved water. Serve immediately.
Garnish each dish with some breadcrumbs, drizzle with a few drops of olive oil and offer hot red pepper flakes and
the remaining breadcrumbs on the side.