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Italian Sausage Bow Tie Pasta

A comforting dish that combines the rustic flavors of Italy with the ease of home cooking, featuring Italian sausage, creamy sauce, and fresh basil over bow tie pasta.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Italian sausage Look for high-quality Italian sausage with a good blend of herbs.
  • 12 oz bow tie pasta Cook according to package instructions until al dente.
  • 1 small onion Chopped.
  • 3 cloves garlic Minced.
  • 2 tbsp fresh basil For garnish.
  • 1 14 oz can tomatoes Opt for San Marzano tomatoes for the best flavor.
  • 1 8 oz can tomato sauce
  • 1/2 cup heavy cream or half-and-half For a lighter version, use dairy-free cream.
  • 1/4 cup grated Parmesan cheese Upgrade with high-quality freshly grated cheese.
Seasonings
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes Add more for extra spice.
  • 1 tbsp olive oil For sautéing.

Method
 

Preparation
  1. In a large skillet, add the olive oil and heat over medium until it shimmers slightly.
  2. Add the chopped onion and minced garlic, sautéing until they turn translucent and fragrant.
  3. Add the Italian sausage, breaking it apart as it cooks, and brown for about 5-7 minutes.
Cooking
  1. Stir in the can of tomatoes, tomato sauce, Italian seasoning, red pepper flakes, salt, and pepper, and bring to a gentle simmer for about 10 minutes.
  2. While the sauce simmers, bring a large pot of salted water to a boil and cook the bow tie pasta until al dente.
  3. Drain the pasta and add it directly to the sausage mixture in the skillet, tossing to combine.
  4. Stir in the heavy cream or half-and-half, cooking for another 2-3 minutes until heated through and creamy.
Serving
  1. Serve the pasta in bowls, sprinkling grated Parmesan cheese on top and garnishing with fresh basil.

Notes

For dietary substitutions: use gluten-free pasta or replace sausage with tempeh/mushrooms for a vegan option. Store in the fridge for up to 3 days or freeze for up to 2 months.