Tuesday, June 9, 2009

Italian Sausage and Bow Ties

Lest you think I ONLY make desserts, I thought I better post some main dishes!

I got this recipe from my friend Lauren and have shared it with several people since then. Everyone agrees it's a winner! It's a nice change from beef pasta dishes and it has that creamy tomato-sauce which I USED to associate only with restaurants! Who knew it could be so easy????

First, put a pot of salted water on the boil for the pasta. Once it's boiling, add the pasta. I love these new mini shapes that Barilla makes. Aren't they cute?

For the sauce, saute the bulk Italian sausage with the onions, red pepper flakes and garlic til meat is not longer pink, about 6-8 minutes.

About half way through the cooking time, add the fresh mushrooms.

Drain the fat from the meat and return the pan to the stove. Before I add the tomatoes, I run them through my chopper. I prefer a smoother sauce, with not too many tomato chunks. If you like chunky sauces, just coarsely chop them by hand.

Add the tomatoes, salt, and basil.

Stir well, then add the cream or half and half.

Bring to a boil, then reduce the heat and let simmer for 6-8 minutes or until slightly thickened, stirring ocassionally. Finally, stir in parmesan cheese.

Drain the pasta and serve the sauce over the pasta.

If you like to make meals ahead, you can prepare the sauce and freeze it until you want to serve it. I usually serve this once, then freeze the leftover sauce for a second meal later. Find more great make-ahead meals at the Ultimate Recipe Swap.

There are more great ideas at Tempt my Tummy Tuesday , Tuesdays at the Table, Tasty Tuesdays and Blissfully Domestic, Ingredient Spotlight.

Italian Sausage and Bow Ties

1 box bow tie pasta (16 oz)
1 pound bulk Italian sausage
1/2 cup chopped onion
1 1/2 tsp minced garlic
1/2 tsp crushed red pepper flakes
2 cans (14.5 oz each) Italian stewed tomatoes, drained and chopped
1 cup heavy whipping cream or half and half
1/2 tsp salt
1/4 tsp dried basil
1/2 cup shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion, garlic and pepper flakes over medium heat for 4-5 minutes or until meat is no longer pink; drain.

Stir in tomatoes, cream, salt and basil. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally. Drain pasta; toss with sausage mixture. Garnish with Parmesan cheese. Makes 6 servings.


  1. This looks absolutely fantastic! I like that you can freeze the sauce ahead of time, that would make for a superfast meal.

  2. I'll try this. I just copied and pasted the recipe.

  3. Thanks again for another great recipe, looks so delicious !

  4. Oh my goodness. I can see why this is a winner recipe!!! We WILL be making this very soon....maybe tomorrow!! Thanks for the recipe and linking up to TMTT.

  5. that looks really good!

    oh - and I love the mini-pastas :)

    1. So glad you shared this with us on the Ingredient Spotlight -- I knew I liked this one :)

    2. That's too funny. It's one of my favorites - but I think I need true fall weather to make it again!

  6. This looks delicious. I will definitely make this one.

  7. Looks YUMMY!!! and EASY!!! THANKS!!! for the recipe. Geri

  8. Thanks for linking up to my Iron Chef Challenge. Your pasta dish looks delish! I hope you'll come back and join in next months competition.


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