2 T extra-light olive oil, divided
1 lb mild or hot Italian sausages
1 T sea or kosher salt, for the pasta water
1 lb farfalle (butterfly) pasta
Boil the farfalle pasta for 10 minutes, until al dente.
Drain pasta and set aside.
Add the wine and cook another minute.
Add 1 cup of the pasta water and cook another 3-4 minutes.