Italian Sausage Bowtie Pasta
Italian sausage bowtie pasta made with one pound of Italian sausage browned with onion and garlic, simmered in a rich sauce of diced tomatoes, heavy cream, and parmesan cheese, and tossed with a full box of bowtie pasta. Ready in about thirty minutes in one pan and the kind of weeknight pasta that makes everyone at the table go completely quiet in the best way.
Ingredients
- 1 box bow tie pasta
- 1 lb Italian sausage mild or spicy
- 1 Tbs olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the bowtie pasta according to package directions until just al dente. Reserve half a cup of pasta water before draining and set aside.
- In a large skillet over medium high heat add a tablespoon of olive oil and brown the Italian sausage breaking it into chunks as it cooks. Cook until deeply browned and no longer pink, about five to seven minutes.
- Add the chopped onion to the pan and sauté in the sausage drippings for about three minutes until softened and translucent. Add the minced garlic and cook for one more minute until fragrant.
- Pour in the canned diced tomatoes and stir to combine with the sausage and onion. Let everything cook together for two to three minutes.
- Add the heavy cream and grated parmesan and stir until the cheese is fully melted and the sauce is smooth and creamy. Season with salt and pepper and taste before moving on. Add more salt, pepper, or a pinch of red pepper flakes if needed.
- Let the sauce simmer on medium low for about five minutes until it thickens slightly. If it gets too thick add a splash of the reserved pasta water to loosen it to your preferred consistency.
- Add the drained bowtie pasta to the skillet and toss until every piece is completely coated in the sauce.
- Serve immediately topped with extra parmesan and fresh basil or parsley.