Description

Craving a rich, restaurant-quality pasta dish that’s quick enough for a weeknight but feels indulgent enough for a special occasion? The Bow Ties with Gorgonzola Sauce is your answer! This recipe combines tender bow tie pasta, savory pork sausage, and a creamy Gorgonzola sauce with fresh spinach and basil for a flavorful, comforting meal

Ingredients

To make Bow Ties with Gorgonzola Sauce for 8 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this indulgent dish:

Bow Tie Pasta (1 package, 16 oz): Also called farfalle, provides a fun, chewy base.
Bulk Pork Sausage (1 package, 16 oz): Adds savory, hearty flavor.
Butter (2 tbsp): Creates a rich base for the sauce.
All-Purpose Flour (2 tbsp): Thickens the creamy sauce.
Half-and-Half Cream (1½ cups): Forms a smooth, velvety sauce base.
Crumbled Gorgonzola Cheese (¾ cup): Brings tangy, bold flavor.
Salt (¾ tsp): Enhances all the flavors.
Lemon-Pepper Seasoning (½ tsp): Adds a zesty, peppery kick.
Fresh Spinach (4 cups, lightly packed): Adds vibrant color and nutrients.
Minced Fresh Basil (3 tbsp): Provides a fresh, aromatic finish.

Substitutions and Variations:

Pasta: Swap bow ties with penne, rigatoni, or gluten-free pasta.
Sausage: Use Italian sausage, ground beef, turkey sausage, or plant-based sausage for a vegetarian option.
Gorgonzola: Replace with blue cheese, feta, or a milder cheese like cream cheese for less tang.
Half-and-Half: Substitute with heavy cream for richer sauce or whole milk for a lighter option.
Spinach: Swap with kale, arugula, or Swiss chard.
Add-Ons: Stir in sautéed mushrooms, roasted red peppers, or sun-dried tomatoes for extra flavor.

Why These Ingredients Matter: The sausage provides protein, while the spinach adds fiber and vitamins. The creamy Gorgonzola sauce and pasta create a satisfying, indulgent meal that’s balanced with fresh greens, making it perfect for a hearty yet nutritious dinner.

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Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook 1 package (16 oz) bow tie pasta according to package directions (typically 10-12 minutes until al dente).
Drain the pasta and return it to the pot; cover to keep warm.

Tip: Reserve ½ cup pasta water before draining in case you need to thin the sauce later.

Step 2: Cook the Sausage

In a large skillet, cook 1 package (16 oz) bulk pork sausage over medium heat for 4-6 minutes, breaking it into crumbles, until no longer pink.
Drain excess fat and set the sausage aside on a plate.

Tip: Use a wooden spoon to break the sausage into small, even crumbles for better texture.

Step 3: Make the Gorgonzola Sauce

In a small saucepan, melt 2 tbsp butter over medium heat.
Stir in 2 tbsp all-purpose flour and cook for 1 minute until smooth, forming a roux.
Gradually whisk in 1½ cups half-and-half cream, stirring constantly to avoid lumps.
Bring to a boil, stirring, and cook for 1-2 minutes until thickened.
Remove from heat and stir in ¾ cup crumbled Gorgonzola cheese, ¾ tsp salt, and ½ tsp lemon-pepper seasoning until the cheese is melted and the sauce is smooth.

Tip: Whisk the cream in slowly to ensure a smooth sauce, and stir gently after adding the cheese to avoid curdling.

Step 4: Combine Ingredients

Add the Gorgonzola sauce, cooked sausage, and 4 cups fresh spinach to the pot with the hot pasta.
Toss gently over low heat until the spinach is wilted and everything is well combined (about 1-2 minutes).

Tip: If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

Step 5: Serve

Transfer the pasta mixture to a large serving bowl or individual plates.
Sprinkle with 3 tbsp minced fresh basil.
Serve hot.

Tip: Serve immediately to enjoy the creamy sauce and wilted spinach at their best.