- 1 (12 ounce) package farfalle pasta
- 1 pound chorizo sausage, crumbled
- 1/4 cup fresh basil leaves, cut into thin strips
- 1/2 cup pine nuts
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 cup diced tomato
- 1/2 cup olive oil
- 3/8 cup red wine
- Cook pasta in salted, boiling water until al dente.
- While the pasta is cooking, brown ham over medium heat. Add nuts and brown them also; do not burn! Add garlic, and remove from heat.
- Drain pasta. In a large bowl, toss together pasta, ham mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss. Serve.