Farfalloni! That’s the fancy-pants name for bowtie pasta. And if this scrumdiddlyumptious shaped pasta reminds you of a certain someone’s outfit, that’s no cowinky dink! These will be dressed up with creamy bechamel sauce, caramelised balsamic onion & mushrooms, pork sausage rounds, earthy spinach and fresh oregano.
Wonka’s Bowtie Pasta & Pork Bangers
Wonka’s Bowtie Pasta & Pork Bangers
with mushrooms & fresh oregano
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Balsamic Vinegar
- Button Mushrooms
- Cake Flour
- Farfalloni Pasta
- Fresh Oregano
- Low Fat Fresh Milk
- Onion
- Onions
- Pork Sausages
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, return to the pot, and toss through a drizzle of olive oil.
MUSHROOMS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the sliced mushrooms until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add the balsamic vinegar and a sweetener. Remove from the pan, season, and cover.
FRY THE BANGERS
Return the pan, wiped down, to medium-high heat with a drizzle of oil, if needed. Pat the sausages dry with paper towel. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes before slicing into rounds.
TIME FOR SAUCE
Place a small pot over medium heat with 40g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, loosen with the reserved pasta water until desired consistency. Remove from the heat and season.
MIX IT UP
Return the pot of cooked pasta to low heat and mix through bechamel sauce, the caramelised balsamic onions & mushrooms, the rinsed spinach, and the sausage rounds. Loosen with the reserved pasta water if it’s too thick. Remove from the heat and season.
EAT UP!
Bowl up the loaded pasta and garnish with the picked oregano. Dig in!
Farfalloni Pasta - 100g
Onion - 1
Button Mushrooms - 125g
Balsamic Vinegar - 5ml
Pork Sausages - 180g
Cake Flour - 40ml
Low Fat Fresh Milk - 125ml
Spinach - 20g
Fresh Oregano - 3g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, return to the pot, and toss through a drizzle of olive oil.
MUSHROOMS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the sliced mushrooms until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add the balsamic vinegar and a sweetener. Remove from the pan, season, and cover.
FRY THE BANGERS
Return the pan, wiped down, to medium-high heat with a drizzle of oil, if needed. Pat the sausages dry with paper towel. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes before slicing into rounds.
TIME FOR SAUCE
Place a small pot over medium heat with 80g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, loosen with the reserved pasta water until desired consistency. Remove from the heat and season.
MIX IT UP
Return the pot of cooked pasta to low heat and mix through bechamel sauce, the caramelised balsamic onions & mushrooms, the rinsed spinach, and the sausage rounds. Loosen with the reserved pasta water if it’s too thick. Remove from the heat and season.
EAT UP!
Bowl up the loaded pasta and garnish with the picked oregano. Dig in!
Farfalloni Pasta - 200g
Onion - 1
Button Mushrooms - 250g
Balsamic Vinegar - 10ml
Pork Sausages - 360g
Cake Flour - 80ml
Low Fat Fresh Milk - 250ml
Spinach - 40g
Fresh Oregano - 5g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, return to the pot, and toss through a drizzle of olive oil.
MUSHROOMS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the sliced mushrooms until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add the balsamic vinegar and a sweetener. Remove from the pan, season, and cover.
FRY THE BANGERS
Return the pan, wiped down, to medium-high heat with a drizzle of oil, if needed. Pat the sausages dry with paper towel. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes before slicing into rounds.
TIME FOR SAUCE
Place a small pot over medium heat with 120g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 2-3 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, loosen with the reserved pasta water until desired consistency. Remove from the heat and season.
MIX IT UP
Return the pot of cooked pasta to low heat and mix through bechamel sauce, the caramelised balsamic onions & mushrooms, the rinsed spinach, and the sausage rounds. Loosen with the reserved pasta water if it’s too thick. Remove from the heat and season.
EAT UP!
Bowl up the loaded pasta and garnish with the picked oregano. Dig in!
Farfalloni Pasta - 300g
Onions - 2
Button Mushrooms - 375g
Balsamic Vinegar - 15ml
Pork Sausages - 540g
Cake Flour - 125ml
Low Fat Fresh Milk - 375ml
Spinach - 60g
Fresh Oregano - 8g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, return to the pot, and toss through a drizzle of olive oil.
MUSHROOMS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the sliced mushrooms until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add the balsamic vinegar and a sweetener. Remove from the pan, season, and cover.
FRY THE BANGERS
Return the pan, wiped down, to medium-high heat with a drizzle of oil, if needed. Pat the sausages dry with paper towel. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes before slicing into rounds.
TIME FOR SAUCE
Place a small pot over medium heat with 160g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 2-3 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, loosen with the reserved pasta water until desired consistency. Remove from the heat and season.
MIX IT UP
Return the pot of cooked pasta to low heat and mix through bechamel sauce, the caramelised balsamic onions & mushrooms, the rinsed spinach, and the sausage rounds. Loosen with the reserved pasta water if it’s too thick. Remove from the heat and season.
EAT UP!
Bowl up the loaded pasta and garnish with the picked oregano. Dig in!
Farfalloni Pasta - 400g
Onions - 2
Button Mushrooms - 500g
Balsamic Vinegar - 20ml
Pork Sausages - 720g
Cake Flour - 160ml
Low Fat Fresh Milk - 500ml
Spinach - 80g
Fresh Oregano - 10g
Woolies Products in this dish
