Description

Have you ever tasted a pasta dish so creamy and flavorful that it made you want to lick the plate clean? That’s exactly what happens with Bow Ties with Sausage, Tomatoes, and Cream! This pasta is rich, savory, and packed with tender sausage, soft tomatoes, and a silky cream sauce that wraps around every bow tie.

Ingredients

Here’s what you’ll need to make the best Bow Ties with Sausage, Tomatoes, and Cream

Bow Tie Pasta: Also called farfalle, these hold the sauce perfectly and look cute on the plate
Olive Oil: Used to cook the sausage and onion
Sweet Italian Sausage: Full of flavor and slightly sweet. Crumbled for even cooking
Red Pepper Flakes: Adds just a tiny bit of heat
Onion and Garlic: These aromatics bring a rich, savory base to the sauce
Canned Plum Tomatoes: Drained and chopped for sweet, tangy tomato flavor
Heavy Cream: Makes the sauce silky and smooth
Salt: Balances and brings out all the flavors
Fresh Parsley: Adds a pop of color and freshness at the end

Substitutions and Variations

Sausage: Use spicy sausage if you like more heat or turkey sausage for a lighter version
Tomatoes: Use crushed tomatoes or diced tomatoes if that’s what you have
Cream: Half-and-half or whole milk can work, though the sauce will be thinner
Pasta: Any short pasta like penne, rotini, or shells will work if you don’t have bow ties

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Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add 12 ounces of bow tie pasta and cook until al dente, about 8 to 10 minutes. Drain and set aside.

Step 2: Cook the Sausage

While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 pound of crumbled sweet Italian sausage and ½ teaspoon red pepper flakes. Cook until browned and cooked through, breaking it into small pieces.

Step 3: Add Onion and Garlic

Add ½ cup diced onion and 3 cloves minced garlic to the sausage. Cook until the onion is soft and translucent, about 3 to 4 minutes.

Step 4: Make the Creamy Tomato Sauce

Stir in 1 (28 oz) can of drained and chopped Italian-style plum tomatoes, 1½ cups heavy cream, and ½ teaspoon salt. Let the mixture simmer for 8 to 10 minutes until slightly thickened.

Step 5: Combine Pasta and Sauce

Add the cooked bow tie pasta to the sauce. Stir until everything is well coated and heated through. Sprinkle with 3 tablespoons minced fresh parsley.