Wednesday, October 27, 2010

Sausage Bowtie Pasta

There is a great restaurant where my husband and I live that has a menu full of items that I love.  Their fried shrimp appetizer is to die for, and the chocolate cobbler, don’t even get me started on that.  One of my fall back items on the menu is the Big Easy Pasta.  It is definitely not figure friendly, but everyone has to have a cheat day every now and then right?  I had some Italian sausage in the refrigerator and it needed to be used, so I mixed some things I had on hand together for a quick pasta.  My husband commented that it tasted like the Big Easy Pasta.  Success! Best part is, I stumbled upon it.  I hope you enjoy this creamy, dreamy tomato based pasta.

Sausage Bowtie Pasta
Makes 8 servings
Printable recipe

1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound hot Italian sausage
1/4 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 can tomato paste
1 (28 ounce) can Italian-style diced tomatoes
1 1/2 cups half and half
1/2 teaspoon salt
2 tablespoons minced fresh parsley
2 Tbsp fresh basil

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Heat oil in a large, deep skillet over medium heat. Cook sausage on medium-low until sausage is evenly brown and inside is cooked, low and slow is the key.  Remove sausage from pan, cool and slice.  Add onion and pepper flakes  and cook until onion is tender. Stir in garlic and cook for a few minutes being sure not to brown the garlic then stir in tomato paste.  Stir in tomatoes, cream, salt, and sausage. Simmer until mixture thickens, 8 to 10 minutes.   Stir cooked pasta into sauce, and heat through. Stir in parsley and basil.  Garnish with any leftover parsley or basil.
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  1. Good GRACIOUS this looks so good! I love pasta with a little kick of heat to it and this definitely fits the bill. Yum!

  2. Thanks! I LOVE your site by the way...lots of good inspiration :)

  3. This is by far one of the best pasta recipes I have ever come across! I made a couple of changes in mine- used bulk sausage and deglazed the pan with red wine before I added the onions ( the result was sausage in every bite.




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