Description
This Italian Sausage Bow Tie Pasta recipe is a flavorful and hearty dish featuring savory Italian sausage, tender bow tie pasta, and a rich tomato cream sauce infused with herbs and bell peppers. Perfectly balanced with a touch of heat from red pepper flakes and finished with Parmesan cheese and fresh parsley, this easy-to-make meal is ideal for weeknight dinners or entertaining guests.
Ingredients
Scale
Meat 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 and Seasonings
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1/2 teaspoon Red Pepper Flakes (or more to taste)
- Salt and Black Pepper to taste
- 1/4 cup Fresh Parsley, chopped, for garnish
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 the flavors to meld together. Stir occasionally to prevent sticking.
- Add Chicken Broth and Cream: Stir in the chicken broth and heavy cream, which will add richness and a smooth texture to the sauce.
- Incorporate the Sausage: Return the cooked sausage to the skillet and stir it into the sauce to combine all flavors.
- Add Parmesan Cheese: Stir in the grated Parmesan cheese for added umami and creaminess.
- Taste and Adjust: Taste the sauce and adjust the seasoning with additional salt, pepper, or red pepper flakes if needed.
- Boil the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package directions, until al dente, usually about 10-12 minutes.
- Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water to use for adjusting sauce consistency if necessary.
- Drain the Pasta: Drain the pasta in a colander, shaking off excess water.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sausage and tomato sauce. Toss gently to coat the pasta evenly with the sauce.
- Adjust Consistency: If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is achieved.
- Serve Immediately: Serve the Italian sausage bow tie pasta hot.
- Garnish: Garnish each serving with fresh chopped parsley and additional grated Parmesan cheese for extra flavor and presentation.
Notes
- Use sweet or hot Italian sausage based on your preferred spice level.
- Reserving pasta water helps adjust the sauce consistency to your liking.
- You can substitute heavy cream with half-and-half for a lighter sauce.
- Adding fresh basil instead of dried can enhance the sauce’s flavor if available.
- This dish can be prepared ahead by making the sauce and reheating with freshly cooked pasta.
