Sweet Italian Sausage Bow Tie Pasta With Marinara

This hearty, saucy Sweet Italian Sausage Bow Tie Pasta With Marinara is made with tender sweet sausage links, al dente farfalle, and savory tomato sauce, ready in just 30 minutes. The hot pasta is tossed directly into the simmering skillet, absorbing the rich flavors of the meat and melting cheese for a perfectly cohesive dish. I love making this for busy weeknights when I need a comforting meal that tastes like it simmered all day.

Why This Classic Works

I used to make the mistake of simply spooning sauce over plain boiled noodles, which left the dish feeling disjointed and watery. The secret to making this taste like a restaurant meal is finishing the pasta directly in the skillet with the sausage and marinara. The starchy pasta water emulsifies with the tomato sauce, creating a glossy, thick coating that clings to every curve of the bow ties.

Another game-changer is taking the time to deeply brown the sweet Italian sausage until it develops a golden crust. This isn’t just about cooking the meat through; that caramelization leaves behind a sticky “fond” on the bottom of the pan that dissolves into the marinara, infusing the entire sauce with a savory depth that plain ground pork just can’t match.

Sweet Italian Sausage Bow Tie Pasta With Marinara Ingredients

• 1 lb Sweet Italian sausage (bulk or links with casings removed)
• 1 lb Bow tie pasta (farfalle)
• 1 tbsp Olive oil
• 1 medium Yellow onion, finely diced
• 3 cloves Garlic, minced
• 24 oz Marinara sauce (high-quality jarred or homemade)
• 1/4 cup Heavy cream (optional, for richness)
• 1/2 cup Parmesan cheese, grated, plus more for serving
• 1/4 cup Fresh basil, chopped
• 1/2 tsp Red pepper flakes (optional)
• Salt and black pepper to taste

How To Make Sweet Italian Sausage Bow Tie Pasta With Marinara

1. Boil the Water: Bring a large pot of salted water to a rolling boil. Add the bow tie pasta and cook according to package directions until just shy of al dente. Reserve 1 cup of starchy pasta water before draining.
2. Brown the Sausage: While the water heats, add olive oil to a large, deep skillet or Dutch oven over medium-high heat. Add the crumbled sausage and cook for 6-8 minutes, breaking it apart with a wooden spoon, until browned and cooked through.
3. Sauté Aromatics: Reduce heat to medium. Add the diced onion to the skillet with the sausage and cook for 4-5 minutes until softened. Stir in the minced garlic and red pepper flakes, cooking for just 1 minute until fragrant.
4. Simmer the Sauce: Pour the marinara sauce into the skillet and scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer and let it bubble for 5 minutes to meld the flavors. If using cream, stir it in now.
5. Combine and Serve: Add the drained pasta directly to the skillet. Toss vigorously for 1-2 minutes, adding splashes of reserved pasta water if the sauce looks too thick. Remove from heat, stir in the fresh basil and Parmesan cheese, and serve immediately.

Recipe Tips

• Check the Center: Bow tie pasta has a thick center where the dough is pinched together. Taste a noodle before draining to ensure the middle isn’t raw, as it takes longer to cook than the wings.
• Don’t Drain the Fat: Unless there is an excessive amount of grease, leave the rendered sausage fat in the pan. It carries all the spices from the fennel and herbs in the sausage and flavors the onions.
• Use Room Temp Cream: If you decide to add heavy cream, pull it out of the fridge a few minutes early. Adding cold cream to boiling sauce can sometimes cause it to curdle or separate.
• Salt Carefully: Sausage, marinara, and Parmesan all contain salt. Taste your finished dish before adding extra salt to avoid over-seasoning.

What To Serve With Sweet Italian Sausage Bow Tie Pasta

A crisp green salad with a sharp vinaigrette is the perfect counterpoint to cut through the richness of the sausage and pasta. Garlic bread or crusty focaccia is also essential for mopping up any leftover marinara sauce at the bottom of the bowl.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce, as the pasta will absorb moisture as it sits.

FAQs

• Can I use spicy sausage instead?
  Absolutely. If you prefer a kick, swap the sweet Italian sausage for hot Italian sausage, or just increase the red pepper flakes in the recipe.
• Can I bake this as a casserole?
  Yes. Transfer the combined pasta and sauce to a baking dish, top with mozzarella cheese, and bake at 375°F (190°C) for 15-20 minutes until bubbly.
• Can I freeze this dish?
  You can, but pasta can become mushy when thawed. For best results, freeze the sausage marinara sauce separately and boil fresh pasta when you are ready to eat.

Nutrition

• Calories: 650 kcal
• Total Fat: 32g
• Saturated Fat: 11g
• Cholesterol: 75mg
• Sodium: 1150mg
• Total Carbohydrate: 65g
• Protein: 28g

Try More Recipes:

• Creamy Spicy Italian Sausage Pasta With Spinach
• Authentic Italian Ground Beef Bolognese Pasta Recipe
• Creamy Italian Sausage Fettuccine Alfredo Recipe

Sweet Italian Sausage Bow Tie Pasta With Marinara

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Saucy, hearty Sweet Italian Sausage Bow Tie Pasta With Marinara features tender crumbled sausage, al dente farfalle, and rich tomato sauce ready in 30 minutes for a perfect weeknight dinner. The optional splash of cream makes it extra luscious.

Ingredients

• 1 lb Sweet Italian sausage (bulk or links with casings removed)

• 1 lb Bow tie pasta (farfalle)

• 1 tbsp Olive oil

• 1 medium Yellow onion, finely diced

• 3 cloves Garlic, minced

• 24 oz Marinara sauce (high-quality jarred or homemade)

• 1/4 cup Heavy cream (optional, for richness)

• 1/2 cup Parmesan cheese, grated, plus more for serving

• 1/4 cup Fresh basil, chopped

• 1/2 tsp Red pepper flakes (optional)

• Salt and black pepper to taste

Directions

• Bring a large pot of salted water to a rolling boil. Add the bow tie pasta and cook according to package directions until just shy of al dente. Reserve 1 cup of starchy pasta water before draining.
• While the water heats, add olive oil to a large, deep skillet or Dutch oven over medium-high heat. Add the crumbled sausage and cook for 6-8 minutes, breaking it apart with a wooden spoon, until browned and cooked through.
• Reduce heat to medium. Add the diced onion to the skillet with the sausage and cook for 4-5 minutes until softened. Stir in the minced garlic and red pepper flakes, cooking for just 1 minute until fragrant.
• Pour the marinara sauce into the skillet and scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer and let it bubble for 5 minutes to meld the flavors. If using cream, stir it in now.
• Add the drained pasta directly to the skillet. Toss vigorously for 1-2 minutes, adding splashes of reserved pasta water if the sauce looks too thick. Remove from heat, stir in the fresh basil and Parmesan cheese, and serve immediately.