Description
This Italian Sausage Bow Tie Pasta is a quick, easy, and flavorful dish. It features Italian sausage, a creamy tomato sauce, and fresh spinach, all tossed with bow tie pasta.
Ingredients
Scale
- 12 ounces bow tie pasta (farfalle)
- 2 tablespoons olive oil
- 1 pound mild Italian sausage, casings removed
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup diced yellow onion
- 4 cloves garlic, minced
- 1 (28-ounce) can Italian-style plum tomatoes, drained and coarsely chopped
- 1 1/2 cups heavy cream
- 1 cup packed fresh spinach leaves, cut into thin strips (chiffonade)
- Fresh parsley, minced (optional, for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package directions until al dente. Drain the pasta well and set aside.
- Cook Sausage: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage (casings removed) and red pepper flakes (if using). Cook, breaking the sausage up with a spoon or spatula, until it’s browned and cooked through.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the skillet with the sausage. Cook, stirring occasionally, until the onion is softened and translucent, about 3-5 minutes.
- Add Tomatoes and Cream: Add the drained and coarsely chopped Italian-style plum tomatoes and the heavy cream to the skillet. Stir well to combine.
- Simmer Sauce: Bring the mixture to a simmer. Reduce the heat to low and cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes.
- Add Spinach: Stir in the spinach and cook until it’s wilted, about 3 minutes.
- Combine Pasta and Sauce: Add the cooked and drained bow tie pasta to the skillet with the sauce. Toss gently to coat the pasta evenly.
- Serve: Serve immediately, garnished with minced fresh parsley, if desired.
Notes
- Italian Sausage: You can use mild or hot Italian sausage, depending on your preference. If using sausage links, remove the casings before cooking.
- Tomatoes: Italian-style plum tomatoes are recommended for their flavor, but you can substitute regular diced tomatoes.
- Spinach: Fresh spinach is preferred, but you can use frozen spinach, thawed and squeezed dry.
- Heavy Cream: For a lighter sauce, you can substitute half-and-half or milk, but the sauce will be thinner.
- Serving Suggestions: Serve this pasta dish with a side salad and garlic bread.
- Storage: Store leftovers for 3-4 days.