Farfalle Veneziana

One of our favorite Southern California Italian restaurants served an awesome pasta dish called Farfalle Veneziana made with Italian sausage, mushrooms, peas, and a creamy marinara sauce. It was Brian’s absolute favorite. Considering we had nearly all the ingredients on the MPM shelves, I figured I’d make it for him. He said it was epic. He’s nice like that.


Quality goods definitely contribute to the success of the meal. Part of our goal at the MPM is to find the best of the best.

The Farfalle comes from Gragnano Italy, made the old fashioned way with bronze extruders and dried in the mountain air. As we’ve said in the past, pasta from Gragnano is considered the best in the world and protected by the European Union.

The Italian Sausage is from Beeler’s, a company with incredibly high standards for their pork. The sauce, Vesper Bros of Pennsylvania, a delicious homemade tasting sauce with no additives, not even citric acid. This is mixed with Danzeisen cream, a cream made with no stabilizers or gums. JUST CREAM.

Add some peas, mushrooms, fresh basil, and grated Parmesan, and you have a delicious, quick and easy dish!

We didn’t have mushrooms so omitted. As always, don’t let a missing ingredient stop you! Make a recipe your own.

Farfalle Veneziana

This recipe serves approximately six. When I made it, I roughly cut this in thirds to make two servings.


  • 1 lb La Fabbrica Farfalle
  • 2 tablespoons olive oil
  • 1 pound Beeler’s Hot Italian sausage
  • 1/2 teaspoon dried Flatiron Four Pepper (if you want hotter!)
  • Sliced Mushrooms (optional)
  • 1 jar of Vesper Bros sauce, either Marinara, Arrabbiata, or Tomato Basil
  • 1/2 cup Danzeisen heavy cream (or more if you want creamier like we do!)
  • 1/3 cup of frozen peas
  • Fresh Basil and fresh grated Parmesan to top
  • Salt & Pepper to Taste


  1. Get your pasta water boiling with olive oil and salt and cook your Farfalle until tender but firm to the bite (about 8 minutes). Drain and reserve 1/2 cup cooking liquid.
  2. Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. If you want mushrooms, add them in at this point and sauté. Put in the peas. Add the Vesper Bros and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
  3. Add the cooked pasta into the sauce and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Serve sprinkled with basil and fresh grated Parmesan.

Happy cooking!

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Danzeisen order deadline mondays by 9pm

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