Savor Italian Sausage & Bow Tie Pasta (Print version)
A hearty bow tie pasta skillet with Italian sausage, peppers, tomatoes, herbs, and Parmesan, ready in about 40 minutes.
# Ingredients:
For the pasta
01 -
12 oz (340 g) bow tie pasta or farfalle
02 -
1 tablespoon kosher salt, for the pasta water
For the sausage sauce
03 -
1 tablespoon olive oil
04 -
1 lb (450 g) Italian sausage, mild or hot, casings removed if using links
05 -
1 medium yellow onion, diced
06 -
1 red bell pepper, diced
07 -
1 yellow bell pepper, diced
08 -
3 cloves garlic, minced
09 -
1 can (14.5 oz or 411 g) diced tomatoes with juices
10 -
1/2 cup (120 ml) low-sodium chicken broth
11 -
1 teaspoon dried basil
12 -
1 teaspoon dried oregano
13 -
1/2 teaspoon kosher salt, plus more to taste
14 -
1/4 teaspoon black pepper, plus more to taste
For serving
15 -
1/2 cup (45 g) grated Parmesan cheese
16 -
2 tablespoons chopped fresh basil or parsley
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the bow tie pasta until al dente, then reserve 1/2 cup of pasta water and drain.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook for 7-9 minutes, breaking it into crumbles, until browned and cooked through.
03 -
Transfer the sausage to a plate. Add the onion and bell peppers to the skillet and cook for about 5 minutes, stirring often, until softened.
04 -
Stir in the garlic and cook for 30 seconds, just until fragrant. Do not let it brown hard.
05 -
Add diced tomatoes, chicken broth, basil, oregano, salt, and pepper. Return the sausage to the skillet and simmer for 6-8 minutes, until the sauce thickens slightly.
06 -
Add the drained bow tie pasta and toss until coated. Add reserved pasta water a tablespoon at a time if the sauce needs loosening.
07 -
Remove from the heat. Top with Parmesan and fresh basil or parsley, then serve hot with extra black pepper.
# Good to know:
01 -
Use mild or hot Italian sausage depending on how much heat you want.
02 -
Best served right after tossing, while the sauce still clings to the pasta.
03 -
Reserve pasta water before draining so you can adjust the sauce texture.