Hearty Sausage Bow Tie Pasta Ingredients

• Italian Sausage: This is the star of our sausage bow tie pasta show! I always go for a good quality bulk Italian sausage, usually a mild one so everyone can enjoy it, but a spicy one adds a real kick if you’re feeling adventurous. Don’t use the pre-cooked stuff, we want all that delicious fat to render down and flavor our sauce.
• Bow Tie Pasta (Farfalle): The shape is just so fun! It catches the sauce beautifully. I tried using penne once, and it worked, kinda, but the bow ties just feel right. Any medium-sized pasta will do in a pinch, but stick with the bow ties if you can for that classic look.
• Yellow Onion: The unsung hero! It builds the foundation of flavor. Don’t skimp on sautéing it until it’s soft and translucent, that sweetness really comes through.
• Garlic: Honestly, I measure garlic with my heart, not a spoon. More garlic is always the answer in my kitchen. Freshly minced is non-negotiable here, none of that jarred stuff, please!
• Crushed Tomatoes: A good quality canned crushed tomato makes all the difference. This is where your sauce gets its rich, vibrant color and deep tomato flavor. I’ve tried diced, but crushed gives a smoother texture I prefer for this sausage bow tie pasta.
• Chicken Broth: Adds moisture and depth to the sauce without watering down the flavor. I often use low-sodium so I can control the salt myself.
• Heavy Cream: This is what gives our sausage bow tie pasta that luscious, creamy texture. Don’t even think about skim milk, just don’t. Full-fat all the way for that cozy, comforting feel.
• Parmesan Cheese: Freshly grated, always! It melts into the sauce and adds a salty, umami kick that brings everything together. A block of good Parmesan is a must-have in my fridge.
• Fresh Basil: A pop of freshness at the end. The smell of fresh basil just brightens everything up. I’ve used dried in a pinch, but it’s just not the same, hon.
• Olive Oil, Salt, Black Pepper, Red Pepper Flakes: The usual suspects, but so important! A good drizzle of olive oil to start, and season as you go. The red pepper flakes are optional, but I love that little warmth they add to the sausage bow tie pasta.

Making Your Sausage Bow Tie Pasta

Brown the Sausage:

First things first, get a big skillet or Dutch oven heating over medium-high heat with a drizzle of olive oil. Crumble in your Italian sausage and break it up with a spoon. You want to get a nice, golden-brown crust on it, really letting those flavors develop. This is where all the magic starts, honestly. I’ve definitely under-browned it before, and the flavor wasn’t as deep, so take your time here. Drain off any excess fat, but leave a little for flavor don’t go crazy and make it too lean!

Sauté Aromatics:

Once the sausage is browned and drained, toss in your chopped onion. Let it cook down for about 5-7 minutes until it’s soft and translucent. This is where I sometimes get impatient, but trust me, letting the onion sweeten up makes all the difference for our sausage bow tie pasta. Then, add the minced garlic and red pepper flakes (if using) and cook for just another minute until fragrant. Don’t let the garlic burn, that’s a sad, bitter flavor nobody wants!

Build the Sauce:

Pour in your crushed tomatoes and chicken broth. Give it a good stir, scraping up any browned bits from the bottom of the pan that’s pure flavor right there! Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes. This slow simmer allows all those beautiful flavors to meld together. It’s smelling pretty amazing at this point, right?

Cook the Pasta:

While the sauce is doing its thing, get a large pot of salted water boiling. Seriously, don’t forget to salt the water, it’s your only chance to flavor the pasta itself! Add the bow tie pasta and cook according to package directions until al dente. I always taste a piece to make sure it’s just right a little bite to it. Drain the pasta, reserving about a cup of that starchy pasta water, you never know when you might need it to loosen up the sauce.

Finish with Cream and Cheese:

Once the sauce has simmered, remove the lid and stir in the heavy cream and about half of your freshly grated Parmesan cheese. Let it warm through for a couple of minutes until the sauce is creamy and smooth. Taste it and adjust your seasonings maybe a little more salt, a grind of black pepper, or another pinch of red pepper flakes if you’re feeling feisty. This is where you make it yours!

Combine and Serve:

Add the cooked bow tie pasta directly to the sauce and toss everything together until the pasta is beautifully coated. If the sauce seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. Stir in your fresh chopped basil. Serve immediately, topped with more grated Parmesan and maybe an extra sprinkle of red pepper flakes. The smell alone is a reward for all your efforts. Enjoy your hearty sausage bow tie pasta!

Storing Leftover Sausage Bow Tie Pasta

Leftovers of this sausage bow tie pasta are actually pretty fantastic, which is why I often make a double batch! Just let the pasta cool completely before transferring it to an airtight container. It’ll keep beautifully in the fridge for up to 3-4 days. When reheating, I usually opt for the stovetop over the microwave. I microwaved it once, and the sauce separated a bit and got a little oily so don’t do that, lol. Gently reheat in a skillet over medium-low heat, adding a splash of chicken broth or even a tiny bit more cream to loosen up the sauce and bring it back to life. It helps prevent the pasta from drying out and keeps that creamy texture. It’s almost better the next day, honestly, as the flavors have had more time to meld.

Sausage Bow Tie Pasta Substitutions

Life happens, and sometimes you don’t have exactly what the recipe calls for, right? I’ve definitely been there! For the Italian sausage, you could use ground beef or ground turkey, but you’ll want to add a bit more seasoning like fennel seeds, oregano, and red pepper flakes to mimic that Italian sausage flavor I tried it with ground turkey once, and it worked, kinda, but needed a flavor boost. If you’re out of bow ties, penne, rigatoni, or even ziti would be great. For the heavy cream, full-fat coconut milk can work for a dairy-free option, but it will change the flavor profile slightly, I found it gave it a subtle sweetness. No fresh basil? Dried basil works, just use about a third of the amount, or try fresh parsley for a different but still lovely green finish. Feel free to toss in a handful of fresh spinach at the end for some extra greens, it wilts right into the warm sauce.

Serving Sausage Bow Tie Pasta

This hearty sausage bow tie pasta is a meal in itself, but it loves a good companion! A simple, crisp green salad with a tangy vinaigrette is always my go-to. It cuts through the richness of the pasta beautifully. Sometimes, I’ll bake up some crusty garlic bread for dipping into that amazing sauce there’s nothing better, honestly. As for drinks, a light-bodied red wine, like a Chianti or a Pinot Noir, pairs wonderfully. Or, for a non-alcoholic option, a sparkling lemon water feels just right. For dessert, something light, like fresh berries or a scoop of lemon sorbet, would be lovely. This dish and a good rom-com on a Friday night? Yes, please! It’s perfect for those cozy, comforting evenings.

The Story Behind This Sausage Bow Tie Pasta

While this particular sausage bow tie pasta creation is my own kitchen invention, it’s rooted deep in the tradition of Italian-American comfort food. You know, those dishes that just make you feel like you’re sitting at Nonna’s table, even if you never had a Nonna who cooked this exact thing. It’s about taking simple, accessible ingredients good sausage, hearty pasta, rich tomatoes and transforming them into something incredibly satisfying and soulful. These are the kinds of recipes that get passed down, not necessarily written in a fancy cookbook, but remembered through the smells and tastes of home. For me, it became special because it was the dish I could always pull off, even on my most exhausted days, and it always brought smiles to the table. It’s a taste of home, no matter where you are.

Frequently Asked Questions

→ Can I use a different type of sausage for this sausage bow tie pasta?

Absolutely! I’ve tried hot Italian sausage for a kick, and even chicken or turkey sausage works. Just make sure it’s ground so you can crumble it. The flavor will change a bit, but it’ll still be delicious, I promise!

→ How long does sausage bow tie pasta last in the fridge?

It usually lasts 3-4 days in an airtight container. I always make extra for lunch the next day! Just remember my microwave warning, stovetop reheating is definitely the way to go for the best texture.

→ What if my sauce is too thick or too thin?

If it’s too thick, add a splash of that reserved pasta water until it’s just right I’ve done this many times! If it’s too thin, let it simmer uncovered for a few extra minutes to reduce, or stir in a little more Parmesan.

→ Can I make this sausage bow tie pasta ahead of time?

You can definitely prep the sauce ahead of time! Cook the sausage and make the sauce, then store it in the fridge. Cook the pasta fresh when you’re ready to serve and combine. It makes weeknight dinner even easier.

→ Can I add vegetables to this sausage bow tie pasta?

Oh, for sure! I often throw in a handful of fresh spinach at the very end, or sauté some sliced mushrooms or bell peppers with the onion. Roasted red peppers from a jar are also a fantastic addition for extra flavor and color!