• 2 pounds Pasta Farfalle (bowtie)
  • salt and pepper
  • 6 to 8 Italian sausages
  • 1 quart Caprine Estates Grade A Goat Milk
  • 3 to 4 cloves garlic, finely chopped
  • 2 teaspoons fresh Italian Parsley, chopped
  • 1 medium red onion, chopped
  • 2 teaspoons fresh basil, chopped
  • 1 stick butter
  • 6 to 8 Roma tomatoes, diced
  • 3 ounces flour
  • 1 small can of sliced black olives



Take the Italian sausage and pan fry in a large pan. Once sausage is done, set aside to cool. Drain all but a tablespoon of grease out of pan. Return pan to stove. Sauté garlic and onion for a minute but do not let them brown. Add butter and melt. Once melted add flour and make a roux. Cook for just a few seconds and then with a wire whisk start adding the goat milk and mix well to avoid lumps. Let the sauce simmer on low heat and drop pasta in boiling salted water and cook until al dente. Take Italian sausage and slice into small pieces. Drain black olives. Add sausage, Roma tomatoes and black olives to the sauce and stir well. Season sauce with salt and pepper. Drain pasta. Place pasta on a plate, add sauce and garnish with a sprig of Italian Parsley. Enjoy.