This Sausage Bowtie Pasta Recipe is comfort in a bowl.
As an Amazon Associate, I earn from qualifying purchases. This site contains affiliate links. We may receive a commission if you make a purchase after clicking on one of these links at no extra cost to you.
I’ve been eating this Sausage Bowtie Pasta Recipe for close to 20 years now. That’s scary to think about… Anyways its delicious and of course, a family favorite!
Making this Sausage Bowtie Pasta Recipe
It’s super easy! It does require 2 different pots though, so this is not a one pot no mess meal. However, it is definitely worth it. Looking to make some spaghetti instead? Check out our quick bolognese sauce below!
For this Sausage Bowtie Pasta Recipe I use both a dutch oven and a pasta pot. You will be cooking the sauce separately from the pasta. Then, you will be combining them at the end to make the most delicious dish. This recipe has heavy whipping cream in it which for some people is hard to handle. I have never tried making a lighter version.
If I did, I would try replacing the cream with milk and reserving a little. Use about a quarter of a cup with milk and add some corn starch to make a slurry. Add into your mixture. I do not know if it will work, but that would be my suggestion if you want it lighter!
Have fun with this recipe! Change up the herbs, add some extra veg and get creative. My family likes it just the way it is. However, pasta is fun because it is really hard to mess up. No matter what you are going to end up with something great to eat at the end of the night. What’s your favorite pasta dish?
Sausage Bowtie Pasta
Equipment
- 1 Wooden Spoon
Ingredients
- 1 Whole Small Onion
- 1 Lb Ground Mild Italian Sausage
- 4 Whole Garlic Cloves
- ½ Tsp Crushed Red Pepper
- 2 Cans Italian Stewed Tomatoes Drained and chopped
- 1½ Cups Heavy Cream
- ½ Tsp Salt
- ¼ Cup Shredded Parmigiano Reggiano
- 1 Tsp Chopped Basil
- 1 Package Bowtie Pasta
Instructions
- Cook your pasta according to the directions on your package.
- In a dutch oven, cook ground sausage, onion and garlic until the meat is no longer pink. Drain and add back in.
- Drain and chop your tomatoes.
- Add in tomatoes, cream, salt and basil.
- Bring to a boil then reduce the heat and simmer uncovered for 8 minutes. It will thicken. Make sure you stir every once in a while.
- Drain your pasta and add into your mixture.
- Garnish with your Parmigiano Reggiano.
