Julie Clark
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Bowtie Pasta with Sausage (Creamy Tomato Sauce, 35 Minutes)
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Italian sausage with bowtie pasta are the base of this easy Italian dinner recipe. This sausage pasta sauce has a secret ingredient that makes it rich and delicious. It’s not quite a one pot pasta, but it’s ready in 35 minutes and delicious served with our garlic bread Hawaiian rolls.
This sausage bowtie pasta has become one of those dinners my family asks for on repeat. The reason it tastes so much richer than a standard tomato sauce comes down to two things: San Marzano tomatoes and butter-emulsified Parmesan folded in at the end. No heavy cream!
Bowtie pasta, also called farfalle, is one of the best shapes for a hearty tomato sauce because those little pinched centers hold onto the sauce instead of letting it slide off. It works beautifully here with a chunky sausage base. If you love pasta shapes as much as I do, you might also want to try our Mexican Street Corn Pasta Salad or poppyseed pasta salad next.
Try our bowtie pasta salad, too!
Ingredients Needed
- Bowtie Pasta. You’ll need 8 ounces of pasta. 12 ounces will work as well and make the sauce go further, but I prefer only 8 ounces of pasta.
- Whole Canned Tomatoes. When I was in Chicago learning how to make pizza, I learned San Marzano tomatoes were the prized tomatoes for cooking because of their flavor. Grocery stores carry 28 ounce cans of San Marzano whole plum tomatoes. I use Cento brand.
- Italian sausage. Any ground sausage will work, but a mild italian sausage or sweet Italian sausage are perfect in this recipe.
- Parmesan cheese. Buy a block of Parmesan cheese and shred it at home. It will melt in the sauce beautifully.
- Onion. White onion has a mild flavor for pasta recipes.
- Garlic, salt, red pepper flakes. All for flavoring the pasta!
- Fresh basil. Don’t skip this! Its worth the time to get the fresh herb and snip it into this sauce.
- Butter. This is our secret ingredient! It makes the sauce rich and slightly creamy. It’s kind of irresistible 😋
Love sausage and pasta together? Try our creamy sausage pasta.
How to Make Bowtie Pasta and Sausage
Make this bow tie pasta recipe in just 5 steps and about 35 minutes.
- Place the sausage, onion and garlic in a large skillet or dutch oven. Cook and crumble the sausage over medium heat until it is fully cooked. Drain off any excess fat.
- Add the salt, red pepper flakes and blended tomatoes. Simmer over low heat for 10 minutes.
- While the sauce is cooking, cook the bowtie pasta to al dente according to package instructions. Drain and set aside.
- Add in the basil and butter to the sauce. Then sprinkle in ¼ cup parmesan cheese. Mix until the butter and cheese are melted. Add in another ¼ cup of cheese, then mix, then repeat until all of the cheese has been added in.
- Add the drained bow ties to the sauce, then toss to combine and coat the pasta.
Frequently Asked Questions
What sauce is best for bow tie pasta?
Bowtie pasta (farfalle) works best with medium-bodied sauces that can get into the folds. Think tomato-based, creamy tomato, or light cream sauces. Thin oil-based sauces tend to slide off. The best option depends on what you’re pairing it with: Italian sausage pairs well with a San Marzano tomato sauce finished with butter and Parmesan, while chicken or shrimp does well in a lighter Alfredo sauce or lemon cream sauce.
Can I make this bowtie pasta ahead of time?
Yes, with one tip: store the sauce and pasta separately if you can. The pasta will absorb the sauce overnight and get softer than ideal. If you’ve already combined them, add a splash of water or chicken broth when reheating to loosen everything back up.
What can I substitute for Italian sausage in this recipe?
Ground turkey with a tablespoon of Italian sausage seasoning is the closest swap and keeps the flavor profile intact. Rotisserie chicken also works well stirred into the finished sauce — just skip the browning step and add the chicken when you add the basil and butter.
Bowtie Pasta Recipe Variations
- Add mushrooms, spinach, broccoli florets or cherry tomatoes to make the dish go further and add veggies!
- Instead of sausage, try ground turkey or even rotisserie chicken for a different flavor. Add a tablespoon of Italian sausage seasoning if the meat is not already seasoned. Or add our turkey meatballs to the top!
- Want a creamy tomato sauce? Try adding ¼ cup heavy cream or 3 ounces of cream cheese for a creamy bow-tie pasta.
- Love cheese? Top the bowtie pasta with mozzarella cheese and broil it under the oven for 2-3 minutes to get the cheese melted, browned and bubbly.
What can I serve with bowtie pasta?
Add a side dish and some bread to this bowtie pasta recipe and bring the family around the table!
Here are a few options:
- Italian Green Beans
- Start with a soup: Italian Vegetable Soup
- Everything Italian Bread
And serve strawberry cookies for dessert!
Bowtie Pasta Recipe with Sausage
Italian sausage with bowtie pasta in a rich San Marzano tomato sauce, finished with butter and freshly grated Parmesan. Ready in 35 minutes and better than takeout.
Servings 6
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients
- 1 pound ground sausage mild Italian style
- 1/2 cup finely diced white onion one medium onion
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- 28 ounces San Marzano tomatoes or whole plum tomatoes blended until smooth
- 8 ounces bowtie pasta
- 1/2 cup fresh basil leaves snipped
- 4 tablespoons salted butter cut into slices
- 1 cup freshly grated Parmesan cheese plus additional for topping
Instructions
- Place the sausage, onion and garlic in a large skillet or dutch oven pot. Cook and crumble the sausage over medium heat until it is fully cooked. Drain off any excess fat. 1 pound ground sausage, ½ cup finely diced white onion, 1 teaspoon minced garlic
- Add the salt, red pepper flakes and blended tomatoes. Simmer over low heat for 10 minutes and stir 2-3 times during cooking. 1 teaspoon salt, ¼ teaspoon red pepper flakes, 28 ounces San Marzano tomatoes or whole plum tomatoes
- While the sauce is cooking, cook pasta according to package instructions. Drain and set aside. 8 ounces bowtie pasta
- Add in the basil and butter to the sauce. Then sprinkle in ¼ cup parmesan cheese. Mix until the butter and cheese are melted. Add in another ¼ cup of cheese, then mix, then repeat until all of the cheese has been added in. ½ cup fresh basil leaves, 4 tablespoons salted butter, 1 cup freshly grated Parmesan cheese
- Add the drained pasta to the sauce, then mix to combine and coat the pasta. Serve with additional basil and parmesan cheese.
Notes
Pasta amount: 8 ounces gives you a saucy, hearty result. 12 ounces works if you want the sauce to stretch further, but we prefer 8 ounces.
Parmesan tip: Add it in small amounts (¼ cup at a time) and stir between each addition. This keeps it from clumping and builds a smooth, creamy finish without any cream.
San Marzano tomatoes: Blend until smooth before adding. Cento is the brand I use. The flavor is noticeably sweeter and less acidic than standard canned tomatoes, so don’t skip this if you can find them.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop with a splash of water or broth to loosen the sauce. The pasta will absorb liquid overnight .
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the pasta. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 533kcal | Carbohydrates: 35g | Protein: 24g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 86mg | Sodium: 1206mg | Potassium: 632mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1653IU | Vitamin C: 20mg | Calcium: 236mg | Iron: 2mg
This is by far the best pasta dish I have ever made! I followed exactly as written and was amazed at how good it was!!! Thank you so much!