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Italian Sausage with Bow Ties Recipe

Italian Sausage with Bow Ties Recipe photo by Taste of Home

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“Here’s a family favorite that’s requested monthly in our house," writes Janelle Moore from Federal Way, Washington. "The Italian sausage paired with creamy tomato sauce tastes out of this world. Not only is this dish simple to make, it tastes like you slaved over a hot stove for hours!”

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Italian Sausage with Bow Ties Recipe

Prep/Total Time: 25 min.

Yield: 5 Servings

10 15 25

Ingredients

1 package (16 ounces) bow tie pasta
1 pound Johnsonville® Ground Sausage
1/2 cup chopped onion
1-1/2 teaspoons minced garlic
1/2 teaspoon crushed red pepper flakes
2 cans (14-1/2 ounces each) Italian stewed tomatoes, drained and chopped
1-1/2 cups heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon dried basil
Shredded Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the sausage, onion and pepper flakes over medium heat for 4-5 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Stir in the 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 cheese. Yield: 5 servings.

Originally published as Italian Sausage with Bow Ties in Simple & Delicious September/October 2007, p33

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Italian Sausage with Bow Ties

Italian Sausage with Bow Ties

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Reviewed on Jan. 01, 2010 by adh

My husband and I love this! It is easy to make and it makes a lot. Much more than 5 portions. We had it left-over today and it was still good.

Reviewed on Sep. 22, 2009 by Nlheitzman

I have made this several times and just love it! Since there is just the 2 of us I only make half the recipe. It is sooo good!

Reviewed on Jul. 10, 2009 by Classicrock

I have made this several times.I've used kielbasa in place of the Italian sausage and only 12 oz. instead of 16 oz. pasta. It's yummy! -Lori

Reviewed on Dec. 08, 2008 by scrambledwithcheese

Loved it! Might use slightly less cream next time. And I am sure you could use diced tomatoes instead of stewed.

Reviewed on Dec. 01, 2008 by mom2grlys

This is a favorite in my house. We always have seconds for lunch the next day. I have always made in per the recipe, so they would be bummed if I let out the cream. I used half and half once...."this taste's different this time honey", but I think it would be healthier with our the cream. I usually put less cream than called for (about 1/2) and it turns out great. Made this many times. Will try with the diced tomatoes next time, great idea!

Reviewed on Nov. 21, 2008 by butterflynurse

I've made this dish twice for my family,without the cream, and they all love it, including me!It's fast, easy and delicious.

Reviewed on Nov. 21, 2008 by huskergirl12

I used Italian-style diced tomatoes and left out the milk entirely. It turned out wonderfully! This is a new favorite at our house.

Reviewed on Oct. 23, 2008 by yuck

Re Italian sausage with bow Ties

my husband is Allergic to Milk

also he don't like the tast of milk would it change the tast of the recipe very much to leave it out

Vera

Reviewed on Oct. 23, 2008 by LostTime

Yummy, yummy, yummy, and easy, easy, easy. This recipe is a keeper. I just read the comment above about not draining the stewed tomatoes, lol, I forgot to drain them, and the recipe still came out. Next time I make it, I will drain the tomatoes so I can decide which way is better.

Reviewed on Oct. 22, 2008 by LHarris55

Any body tried this with fat-free Half & Half in place of the heavy cream? Would some other low-fat dairy product work?

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