I took the basic concept and went with it. Used spicy Louisiana sausage instead of Italian (and, only 1/2 lb to reduce fat and calories). Sauteed this with bell pepper pieces and onion, then sprinkled with garlic powder (too lazy to peel and mince "real" garlic). After a few minutes, poured in a can of evaporated milk. Seasoned with dried parsley, salt and crushed red pepper. Added cooked farfalle (1 lb pre-cook weight), and chopped, blanched fresh broccoli (3 mins). After all the ingredients were tossed, I sprinkled with parmesan, let it rest, then melt, then re-tossed, and... WOW. My new favorite food. This is a great flexible recipe!
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I took the basic concept and went with it. Used spicy Louisiana sausage instead of Italian...