Italian Sausage With Bow Tie Pasta

Imagine twirling your fork through perfectly al dente bow tie pasta coated in a rich, savory sauce with chunks of zesty Italian sausage with bow tie pasta creating the ultimate comfort dish. The aromatic blend of garlic, herbs, and sweet bell peppers creates a symphony of flavors that will transport you straight to an Italian trattoria. This hearty one-pan meal combines protein, carbs, and vegetables in a deliciously satisfying way that makes it perfect for busy weeknights or casual entertaining. You’ll learn how to create this restaurant-quality dish with simple ingredients and foolproof techniques that guarantee perfect results every time.

Why You’ll Love This Recipe

This Italian sausage with bow tie pasta recipe will quickly become a family favorite for several compelling reasons. First, it strikes the perfect balance between convenience and flavor—ready in just 30 minutes but tasting like it simmered all day. The textural contrast between the tender pasta, juicy sausage, and slightly crisp vegetables creates a multidimensional eating experience that keeps every bite interesting.

The versatility of this dish is another reason to love it. You can easily adjust the spice level by choosing mild, medium, or hot Italian sausage depending on your preference. The recipe is also incredibly forgiving—if you’re missing an ingredient or want to substitute something from your pantry, the dish will still turn out delicious.

What truly sets this Italian sausage with bow tie pasta apart is how it manages to be both rustic and sophisticated simultaneously. It’s hearty enough for a family dinner but elegant enough for entertaining guests, especially when paired with a good Italian wine and some crusty bread. The sauce clings perfectly to every ridge and fold of the bow tie pasta, ensuring flavor in every mouthful.

Ingredients

For this delicious Italian sausage with bow tie pasta, you’ll need:

• 16 oz (454g) farfalle (bow tie) pasta
• 1 lb (454g) Italian sausage, casings removed (sweet or hot, based on preference)
• 3 tbsp (45ml) extra virgin olive oil
• 1 medium yellow onion, finely diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 4 cloves garlic, minced (about 1 tablespoon)
• 1 tsp dried oregano
• 1 tsp dried basil (or 2 tbsp fresh, chopped)
• ½ tsp red pepper flakes (optional)
• ¾ cup (180ml) chicken broth
• 1 can (14.5 oz/411g) diced tomatoes
• ½ cup (120ml) heavy cream
• ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves for garnish

The key to this dish is using high-quality Italian sausage—look for ones with visible herbs and spices for the best flavor. The combination of diced tomatoes and heavy cream creates a perfectly balanced sauce that’s neither too acidic nor too heavy, while the Parmesan adds essential umami depth.

Pro Tips

Choose the Right Pasta: While any pasta works with sausage, the bow tie shape (farfalle) is ideal for this Italian sausage with bow tie pasta recipe because its nooks and crannies capture the perfect amount of sauce. Cook it just until al dente—about 1 minute less than package directions—as it will continue cooking slightly when added to the sauce.

Brown the Sausage Properly: Don’t rush the browning process! Break the sausage into small, bite-sized pieces and allow it to develop a deep golden crust before stirring. This caramelization creates rich, complex flavors that form the foundation of the dish. Use a wooden spoon to break up any larger chunks, ensuring even cooking and better texture in every bite.

Balance the Sauce: The secret to an exceptional sauce is balancing acidity, richness, and seasoning. After adding the cream, taste and adjust with a pinch of sugar if the tomatoes are too acidic, or a splash of lemon juice if it needs brightness. Always add the cheese off the heat to prevent it from becoming stringy or separating, and reserve some pasta water to adjust the consistency if needed—the starch helps the sauce cling to the pasta.

Instructions

Step 1: Cook the Pasta
Bring a large pot of heavily salted water to a rolling boil. Add the farfalle pasta and cook until al dente according to package instructions, usually 10-12 minutes. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta but don’t rinse it—the starch helps the sauce adhere better to your Italian sausage with bow tie pasta.

Step 2: Brown the Sausage
While the pasta cooks, heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the Italian sausage, breaking it into small chunks with a wooden spoon. Cook until well-browned and no longer pink, about 5-7 minutes. The caramelization adds incredible depth of flavor to your dish. Transfer the cooked sausage to a plate lined with paper towels to drain excess fat.

Step 3: Sauté the Aromatics
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the diced onion and bell pepper, sautéing until softened, about 4-5 minutes. Add the minced garlic, dried oregano, basil, and red pepper flakes (if using). Cook for another 30 seconds until fragrant, being careful not to burn the garlic.

Step 4: Create the Sauce
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan—this is where tons of flavor hides! Add the diced tomatoes with their juice and bring the mixture to a simmer. Cook for about 5 minutes to allow the flavors to meld and the sauce to reduce slightly.

Step 5: Finish the Dish
Lower the heat and stir in the heavy cream, creating a beautiful pink sauce. Return the browned sausage to the skillet and simmer for 2-3 minutes. Add the drained pasta directly to the sauce and toss gently to coat. If the sauce seems too thick, add a splash of the reserved pasta water to achieve your desired consistency. Off the heat, fold in the grated Parmesan cheese and season with salt and pepper to taste.

Step 6: Serve
Serve your Italian sausage with bow tie pasta immediately, garnished with additional Parmesan cheese and fresh basil leaves. Watch as your family or guests dive in with delight!

Variations

Creamy Spinach Italian Sausage Pasta: Transform this Italian sausage with bow tie pasta by adding 4 cups of fresh baby spinach during the final minute of cooking. The spinach wilts perfectly into the sauce, adding beautiful color, texture, and nutritional value. This variation works wonderfully with chicken sausage for a lighter option that still delivers on flavor.

Spicy Vodka Sauce Variation: For an elevated twist, add ¼ cup of vodka to the pan after sautéing the aromatics. Let it simmer for 2-3 minutes to cook off the alcohol, then proceed with the tomatoes and cream. This creates a sophisticated vodka sauce that pairs beautifully with the sausage. Increase the red pepper flakes to ¾ teaspoon for an extra kick that balances the creamy sauce.

Vegetarian Option: For a meatless version, substitute the Italian sausage with plant-based sausage alternatives or 8 ounces of sautéed mushrooms (portobello or cremini work best). The mushrooms provide a meaty texture and umami flavor that complements the bow tie pasta beautifully. Add 1 teaspoon of smoked paprika to mimic the complexity normally provided by the sausage.

Storage and Serving

This Italian sausage with bow tie pasta keeps beautifully for up to 4 days when stored in an airtight container in the refrigerator. The flavors actually continue to develop overnight, making it an excellent make-ahead meal. When reheating, add a splash of water or chicken broth to loosen the sauce, as the pasta will absorb liquid as it sits. Warm gently on the stovetop or microwave until just heated through to avoid overcooking the pasta.

For serving, pair this hearty dish with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. The peppery greens provide a perfect contrast to the creamy pasta. For an impressive presentation, serve family-style in a large, shallow bowl garnished with torn basil, a drizzle of high-quality olive oil, and a generous grating of fresh Parmesan.

Transform leftovers by adding a splash of cream and extra cheese, then transferring to a baking dish, topping with mozzarella, and baking until bubbly for an incredible pasta bake that tastes completely different from the original dish.

FAQs

Can I use a different type of pasta?
Absolutely! While bow ties (farfalle) work perfectly in this Italian sausage with bow tie pasta recipe because they catch the sauce in their crevices, you can substitute penne, rigatoni, or even spaghetti. Just be sure to cook whatever pasta you choose to al dente.

Can I make this ahead of time?
Yes! This dish reheats beautifully. You can prepare it up to 2 days in advance, but I recommend slightly undercooking the pasta since it will absorb moisture while stored. When reheating, add a splash of broth or cream to refresh the sauce.

How can I make this dish lighter?
For a lighter version, use chicken or turkey Italian sausage instead of pork, substitute half-and-half for the heavy cream, and increase the vegetables. You’ll still get amazing flavor with fewer calories.

Is there a way to add more vegetables?
Definitely! This recipe is very adaptable. Try adding zucchini, yellow squash, mushrooms, or broccoli florets when sautéing the peppers and onions. You can also stir in fresh spinach or kale at the end for added nutrients.

What can I use instead of heavy cream for a dairy-free version?
For a dairy-free alternative, use full-fat coconut milk or a cashew cream (blend soaked cashews with water until smooth). These options will maintain the creamy texture while accommodating dietary restrictions.

Conclusion

This Italian sausage with bow tie pasta is comfort food at its finest — a harmonious blend of savory sausage, al dente pasta, and a silky tomato cream sauce that wraps around every bite like a warm hug. It’s the kind of dish that brings everyone to the table eagerly and leaves them lingering over second helpings and good conversation. Whether you’re cooking for a busy weeknight dinner or serving friends on the weekend, this versatile recipe delivers restaurant-quality flavor with home-cooked warmth. Master this dish once, and I guarantee it will become part of your regular rotation—requested by name and remembered long after the plates are cleared.

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