Description
Hearty sausage bow tie pasta with a creamy tomato sauce. A quick, flavorful dinner that feels like a warm hug, perfect for any night.
Ingredients
Scale
- Main Ingredients:
- 1 lb bulk Italian sausage (mild or spicy)
- 1 lb bow tie pasta (farfalle)
- 1 yellow onion, chopped
- 4–5 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 cup chicken broth
- Flavor Boosters:
- ½ cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup fresh basil, chopped
- Seasonings & Spices:
- 2 tbsp olive oil
- ½ tsp red pepper flakes (optional, but recommended!)
- Salt and freshly ground black pepper to taste
- Optional Extras:
- ½ cup fresh spinach, wilted in
- ¼ cup dry white wine
Instructions
- 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!