Description
A hearty and creamy Italian Sausage with Bow Tie Pasta recipe combining savory sausage, rich tomato cream sauce, and tender farfalle pasta, perfect for a comforting weeknight meal.
Ingredients
Scale
Meat
- 1 pound Italian sausage, casings removed
Pasta
- 12 ounces bow tie pasta (farfalle)
Vegetables & Aromatics
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
Dairy & Oils
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Spices & Garnishes
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package instructions until al dente. Drain and set aside.
- Brown Sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned and cooked through. Remove the sausage from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add chopped onion and sauté until translucent, about 4-5 minutes. Add minced garlic and sauté for another minute until fragrant.
- Prepare Sauce: Add diced tomatoes with juice to the skillet. Stir in heavy cream and bring to a gentle simmer. Return the cooked sausage to the skillet and mix well.
- Season and Simmer: Sprinkle in red pepper flakes if using, and season with salt and pepper to taste. Let the sauce simmer for 5-7 minutes until it slightly thickens.
- Toss Pasta and Finish: Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Stir in grated Parmesan cheese until melted and fully integrated.
- Garnish and Serve: Garnish with fresh basil leaves before serving.
Notes
- For a spicier dish, increase the red pepper flakes to 1/2 teaspoon.
- You can substitute heavy cream with half-and-half for a lighter sauce.
- Remove the casing from sausage to ensure it breaks up well during cooking.
- Freshly grated Parmesan provides better flavor than pre-grated cheese.
- Use fresh basil for best garnish results or substitute with dried basil if unavailable.
