Italian Sausage with Bow Tie Pasta

You know those nights when you need dinner on the table fast, but you still want something that actually tastes like you put effort into it? That’s exactly why my Italian Sausage with Bow Tie Pasta has become my family’s go-to weeknight lifesaver.

I’ve been making this dish for years, since my oldest was in elementary school, and it’s still the one recipe that gets empty plates every single time. The best part? It’s ready in under 30 minutes, but with the rich, garlicky tomato sauce and those cute little bow ties catching all the flavors, nobody would ever guess how quick it comes together. Trust me, once you try this one, it’ll become your back-pocket dinner recipe too.

Table of Contents

Why You’ll Love This Italian Sausage with Bow Tie Pasta

This isn’t just another pasta dish, it’s the kind of meal that makes everyone at the table actually excited for Tuesday night dinner. Here’s why:

• 30 minutes flat: From fridge to fork faster than takeout could ever dream of
• Flavor bomb: Garlic, sweet peppers, and fennel-kissed sausage create layers of savory goodness
• Your rules: Swap in spicy sausage, add mushrooms, or toss in spinach; it bends to your cravings
• Bow tie magic: Those little pasta ruffles grab onto every bit of sauce like flavor parachutes
• Leftover gold: Somehow tastes even better tomorrow (if it lasts that long)

Ingredients for Italian Sausage with Bow Tie Pasta

Here’s what you’ll need to make this flavor-packed dish – I promise, nothing fancy, just simple ingredients that work magic together. I always tell my kids: great meals start with great prep, so take those extra minutes to chop everything before you start cooking!

• 12 ounces bow tie pasta (one standard package – those little ruffles are sauce magnets!)
• 1 pound Italian sausage (casings removed – go mild for kids or hot if you like some kick)
• 1 tablespoon olive oil (just enough to get things sizzling)
• 1 onion, diced (I use yellow for sweetness, but white works too)
• 3 cloves garlic, minced (fresh is best – none of that jarred stuff!)
• 1 red bell pepper, diced (adds sweetness and color)
• 1 yellow bell pepper, diced (because we eat with our eyes first)
• 1 (14.5 ounce) can diced tomatoes (don’t drain – that liquid is flavor gold)
• ½ cup chicken broth (low-sodium so you control the salt)
• 1 teaspoon dried basil (or 1 tablespoon fresh if you’ve got it)
• 1 teaspoon dried oregano (the Italian flavor backbone)
• Salt and pepper to taste (I’m generous here – taste as you go)
• Grated Parmesan cheese (for serving – the more the better in my house!)

Quick note: I’ve made this with turkey sausage when we’re being “healthy” and it works great – just add an extra drizzle of olive oil since it’s leaner. And if you’re missing a bell pepper? No stress! Use two of one color, or throw in some chopped zucchini instead.

How to Make Italian Sausage with Bow Tie Pasta

Okay, let’s get cooking! This recipe moves fast once you start, so I always do my little “mise en place” dance – that’s just chef talk for having everything chopped and ready to go. You’ll be amazed how smoothly everything comes together when you prep first. Here’s exactly how I make it, step by step:

Step 1: Cook the Pasta

First things first – get that pasta water boiling! I use a big pot (pasta needs room to dance) with heavily salted water – it should taste like the sea. Cook the bow ties according to the package (usually about 11 minutes for al dente), but set your timer for 1 minute less than it says. We’ll finish cooking the pasta in the sauce later, and nobody wants mushy bows! Drain it but don’t rinse – that starchy coating helps the sauce cling.

Step 2: Brown the Sausage

While the pasta cooks, heat a large skillet (I use my trusty cast iron) over medium-high with that tablespoon of olive oil. Squeeze the sausage right out of its casings into the pan – no need to be neat, we’re crumbling it anyway. Break it up with your spoon as it cooks until you’ve got little golden nuggets everywhere. This takes about 5-6 minutes. Scoop it out onto a plate, leaving all those delicious browned bits in the pan – that’s flavor waiting to happen!

Step 3: Sauté Vegetables

Same pan, no need to wash it – we want all those sausage flavors! Toss in your diced onions and bell peppers. I let them cook about 5 minutes, stirring occasionally, until they start getting soft and the onions turn translucent. Now add the garlic – just 1 minute more (any longer and garlic turns bitter). The smell at this point? Absolute heaven.

Step 4: Simmer the Sauce

Time to bring it all together! Pour in the canned tomatoes (juice and all), chicken broth, basil, and oregano. Scrape up all those browned bits from the pan bottom – that’s where the magic is. Let it bubble gently for about 5 minutes so the flavors get friendly. Now return the sausage to the party and give it another 2 minutes to heat through. Taste it – this is when I add salt and pepper until it sings.

Step 5: Combine and Serve

Dump your drained pasta right into the skillet and toss everything together. The bows will soak up that amazing sauce while staying perfectly chewy. I like to let it sit for just a minute off heat before serving – the pasta absorbs even more flavor. Pile it into bowls and shower with Parmesan (we’re not shy with cheese in my house). Watch how fast it disappears!

Tips for the Best Italian Sausage with Bow Tie Pasta

After making this dish more times than I can count, I’ve picked up some tricks that take it from good to “can I get seconds?” good:

• Fresh herb magic: Swap dried basil and oregano for fresh if you’ve got it – just triple the amount (1 tablespoon each). Tear the leaves right into the pan for maximum flavor.
• Deglaze like a pro: If those brown bits stick when you add the tomatoes, splash in a bit of the pasta water or extra broth and scrape – that’s free flavor!
• Spice to your life: Keep red pepper flakes by the stove – a pinch at the end lets everyone customize their heat level.
• Pasta water power: Always save a cup before draining – starchy pasta water is the secret sauce thickener if yours looks too thin.
• Don’t crowd the pan: Brown sausage in batches if your skillet’s small. Steamed sausage won’t get those delicious crispy edges we love.

Ingredient Substitutions for Italian Sausage with Bow Tie Pasta

Ran out of something? No sweat – this recipe bends without breaking! My family’s tested every swap under the sun:

• Sausage: Turkey Italian sausage works great (add extra olive oil). For vegetarians, spicy Beyond Sausage crumbles surprisingly well.
• Pasta: Gluten-free bow ties hold up nicely, or use penne if that’s what’s in your pantry.
• Tomatoes: Fresh diced tomatoes (about 2 cups) with ¼ cup water substitute perfectly for canned.
• Peppers: No bell peppers? Try zucchini or mushrooms for different (but delicious) veggie vibes.

The only rule? Keep tasting as you go – that’s how great kitchen improvisations happen!

Serving Suggestions for Italian Sausage with Bow Tie Pasta

This dish stands proud all on its own, but I love rounding it out with some garlic bread to swipe up every last bit of sauce. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly – just toss while the pasta cooks. For busy nights? Frozen garlic bread and bagged salad make it feel special with zero extra effort!

Storing and Reheating Italian Sausage with Bow Tie Pasta

Here’s the good news – this pasta tastes even better the next day as the flavors keep mingling! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I splash in a little chicken broth or water and warm it gently in a skillet over medium-low heat – the steam brings it right back to life. Microwave works in a pinch, but stir it every 30 seconds so it heats evenly without drying out. Pro tip: Save some extra Parmesan to freshen it up when serving round two!

Nutritional Information for Italian Sausage with Bow Tie Pasta

Here’s the scoop on what’s in each hearty serving (and yes, I’ve eaten enough of this to personally vouch for its deliciousness!): One generous bowl clocks in around 450 calories, with 20g protein to keep you full, 45g carbs for energy, and 22g fat (7g saturated) – mostly from that flavorful sausage. You’ll also get 4g fiber from the veggies and pasta. Sodium hits about 800mg, so go easy if you’re watching salt. Small print: These are estimates – actual numbers dance a bit based on your exact ingredients (like cheese amounts – no judgment here!).

Italian Sausage with Bow Tie Pasta FAQs

Can I freeze leftovers? Absolutely! This dish freezes like a dream. Just let it cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth to bring it back to life.

Can I use other pasta shapes? Of course! While bow ties are my favorite for catching all that sauce, penne, fusilli, or farfalle work just as well. Just stick to similar cooking times so everything stays perfectly al dente.

Can I make it ahead? You sure can! Cook the sausage and sauce up to 2 days in advance, then just reheat and toss with freshly cooked pasta when you’re ready to serve. Fresh is best, but this is a lifesaver for busy nights.

Is it kid-friendly? Totally! My kids gobble this up. Just use mild sausage and go light on the spices if they’re sensitive. You can even sneak in extra veggies like spinach or zucchini without much fuss.

What if I don’t have chicken broth? No problem! Vegetable broth works great, or even just use water with an extra pinch of salt. The sausage and tomatoes pack so much flavor, you’ll still end up with a delicious dish.

Print