Description
This Italian Sausage Bow Tie Pasta is a hearty and flavorful dish combining savory Italian sausage with a rich tomato cream sauce. Perfectly cooked farfalle pasta is tossed in a sauce made from sautéed peppers, garlic, and onions, simmered with crushed tomatoes, herbs, cream, and Parmesan. Easy to prepare and perfect for a family dinner, this recipe yields a satisfying and comforting meal with a balance of textures and bold Italian flavors.
Ingredients
Scale
Sausage and Pasta
- 1 pound Italian sausage, removed from casings (sweet or hot)
- 1 pound Bow Tie Pasta (Farfalle)
Vegetables and Aromatics
- 1 medium Onion, chopped
- 4 cloves Garlic, minced
- 1 medium Red Bell Pepper, chopped
- 1 medium Yellow Bell Pepper, chopped
Liquids and Dairy
- 2 tablespoons Olive Oil, extra virgin
- 28 ounces Canned Crushed Tomatoes
- 2 tablespoons Tomato Paste
- 1/2 cup Chicken Broth
- 1/2 cup Heavy Cream
- 1/2 cup Parmesan Cheese, grated, plus more for serving
Herbs, Spices and Garnish
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1/2 teaspoon Red Pepper Flakes (or more to taste)
- 1/4 cup Fresh Parsley, chopped, for garnish
- Salt and Black Pepper to taste
Instructions
- Brown the Sausage: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until the sausage is browned and cooked through, about 8-10 minutes. Remove the sausage from the skillet and set aside.
- Sauté the Aromatics: Leave any rendered fat in the skillet. Add the chopped onion to the skillet and cook until softened and translucent, about 5 minutes.
- Add Garlic and Bell Peppers: Add the minced garlic and chopped bell peppers to the skillet. Cook for another 3-5 minutes, until the peppers are slightly softened and the garlic is fragrant.
- Build the Tomato Base: Stir in the crushed tomatoes and tomato paste. Mix well to combine with the sautéed vegetables.
- Add Herbs and Spices: Add the dried oregano, dried basil, and red pepper flakes to the sauce. Season with salt and black pepper to taste.
- Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15 minutes, or up to 30 minutes, to allow flavors to meld. Stir occasionally to prevent sticking.
- Add Chicken Broth and Cream: Stir in the chicken broth and heavy cream.
- Incorporate the Sausage: Return the cooked sausage to the skillet and stir it into the sauce.
- Add Parmesan Cheese: Stir in the grated Parmesan cheese until melted and incorporated into the sauce.
- Taste and Adjust: Taste the sauce and adjust seasoning as needed.
- Boil the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package directions until al dente.
- Reserve Pasta Water: Before draining, reserve about 1 cup of the pasta cooking water.
- Drain the Pasta: Drain pasta in a colander.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sausage tomato sauce and toss to coat evenly.
- Adjust Consistency: If the sauce is too thick, add a little reserved pasta water, one tablespoon at a time, until reaching desired consistency.
- Serve Immediately: Serve the Italian sausage bow tie pasta hot.
- Garnish: Garnish each serving with fresh chopped parsley and additional grated Parmesan cheese.
Notes
- You can use either sweet or hot Italian sausage depending on your spice preference.
- Reserve pasta water helps to adjust the sauce’s thickness and bind it to the pasta better.
- For a richer flavor, let the sauce simmer longer, up to 30 minutes.
- Use freshly grated Parmesan for the best texture and flavor.
- Substitute heavy cream with half-and-half or a Greek yogurt mixture for a lighter version.
