Description

This Italian Sausage Bow Tie Pasta recipe is a flavorful and easy-to-make dish perfect for a comforting family dinner. Featuring savory Italian sausage, colorful bell peppers, and a rich creamy tomato sauce, it combines classic Italian flavors with a touch of heat from red pepper flakes. The bow tie pasta is cooked al dente and tossed in a luscious sauce enriched with Parmesan cheese and fresh parsley, creating a satisfying and hearty meal that can serve 6 to 8 people.

Ingredients

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

Sauce Ingredients

2 tablespoons Olive Oil, extra virgin
28 ounces Canned Crushed Tomatoes
2 tablespoons Tomato Paste
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1/2 teaspoon Red Pepper Flakes (or more to taste)
1/2 cup Chicken Broth
1/2 cup Heavy Cream
1/2 cup Parmesan Cheese, grated, plus more for serving
Salt and Black Pepper to taste

Garnish

1/4 cup Fresh Parsley, chopped

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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 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 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 3-5 minutes until the peppers are slightly softened and garlic is fragrant.
Build the Tomato Base: Stir in the crushed tomatoes and tomato paste until well combined with the sautéed vegetables.
Add Herbs and Spices: Mix in dried oregano, dried basil, and red pepper flakes. Season with salt and black pepper to taste.
Simmer the Sauce: Bring the sauce to a simmer, then reduce heat to low, cover, and let simmer for 15-30 minutes to blend flavors. Stir occasionally.
Add Chicken Broth and Cream: Stir in chicken broth and heavy cream until sauce is smooth.
Incorporate the Sausage: Return the cooked sausage to the skillet and mix into the sauce.
Add Parmesan Cheese: Stir in the grated Parmesan cheese until melted and incorporated.
Taste and Adjust: Taste the sauce and adjust seasoning if necessary.
Boil the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente.
Reserve Pasta Water: Before draining, reserve about 1 cup of pasta cooking water.
Drain the Pasta: Drain pasta in a colander.
Combine Pasta and Sauce: Add drained pasta to the skillet with the sauce and sausage. Toss to coat evenly.
Adjust Consistency: If sauce is too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached.
Serve Immediately: Plate the pasta immediately to enjoy at peak flavor.
Garnish: Sprinkle fresh chopped parsley and additional grated Parmesan cheese on each serving.

Notes

You can adjust the heat by choosing sweet or hot Italian sausage and adding more or less red pepper flakes.
Reserve pasta water helps loosen the sauce and helps it stick better to the pasta.
Use fresh Parmesan cheese for best flavor and melting quality.
For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop with a splash of water or broth.
Adding fresh herbs like basil on top before serving adds extra brightness.