Your New Favorite Pasta Night Just Got an Upgrade
Hey there, friend! Pull up a chair and let’s talk about one of life’s greatest simple pleasures: a big, steaming bowl of pasta that feels like a warm hug from the inside out. You know the kind I mean. The one that makes everyone at the table go quiet for a second, followed by a chorus of “Oh, wow, this is so good.”
Well, get ready, because this Creamy Sausage and Bow Tie Pasta is about to become your go-to for exactly that moment. We’re talking tender farfalle noodles cradling a sauce that’s the stuff of dreams—savory sweet Italian sausage, garlicky, fire-kissed tomatoes, and a luscious splash of cream that brings it all together in the most glorious way. It’s rich, it’s a little spicy, and it’s absolutely, 100% crave-worthy.
This isn’t a fussy, restaurant-style dish. This is hearty, feed-a-crowd (or guarantee yourself leftovers!) comfort food that comes together in about 45 minutes. It’s the recipe you’ll lean on after a long day, the one you’ll proudly bring to potlucks, and the one your family will request again and again. So, tie on your favorite apron—the one with the stains that tell stories—and let’s make something delicious together.
The Night We Fell in Love with This Pasta
This recipe has a special place in my heart because it was born from a “what do we have in the pantry?” kind of night. It was a chilly, drizzly evening, the kind that makes you want to cancel all plans and stay in. My best friend had just gotten some tough news, and she was coming over. I knew I needed to make something that was the culinary equivalent of a cozy blanket and a good listening ear.
I raided the fridge and pantry: some sausage from the weekend farmers’ market, a few cans of fire-roasted tomatoes I always keep for emergencies, an onion, and, of course, cream and pasta—the ultimate saviors. As I started browning the sausage, the aroma began to fill the kitchen, and by the time I added the garlic and tomatoes, my friend had wandered in, drawn by the scent. We stood there, sipping wine, talking, and stirring the pot together. When we finally sat down with heaping bowls, the mood had completely shifted. The comfort was tangible. That’s the magic of this dish—it’s not just food; it’s a mood-lifter, a memory-maker.
Gathering Your Flavor Dream Team
Here’s everything you’ll need to create this masterpiece. I’ve included some of my favorite chef insights and swaps so you can make it your own!
- 24 oz bow tie (farfalle) pasta: I love farfalle for this because all those little “bows” and crevices catch the creamy sauce perfectly. No bow ties? Penne, rigatoni, or fusilli are fantastic substitutes!
- 4 Tbsp olive oil: Our cooking fat of choice. It adds a lovely fruitiness and keeps everything from sticking. A good extra virgin olive oil makes a difference here.
- 2 lbs sweet Italian sausage, casings removed: The star of the show! Sweet Italian sausage brings a beautiful fennel and herb flavor. Chef’s Tip: For a spicier kick, use hot Italian sausage or use half sweet and half hot.
- 1 tsp red pepper flakes: This is where we build our gentle heat. Feel free to dial it down to ½ tsp or up to 1 ½ tsp depending on your crew’s tolerance!
- 1 cup diced onion: A classic aromatic base. A yellow or white onion works perfectly here, adding a touch of sweetness.
- 6 cloves garlic, minced: Don’t be shy! Garlic is non-negotiable for building that deep, savory flavor base. Freshly minced is always best.
- 2 (28 oz) cans Italian-style fire-roasted tomatoes, drained and coarsely chopped: The “fire-roasted” part is a game-changer—it adds a subtle smokiness that elevates the entire sauce. If you can’t find them, regular diced tomatoes work just fine.
- 3 cups heavy cream: This is what creates that luxurious, velvety sauce that coats every noodle. For a lighter version, you can use half-and-half, but the sauce will be a bit thinner.
- 1 tsp salt (or to taste) & ½ tsp black pepper: Seasoning is key! I always use freshly cracked black pepper for the best, boldest flavor. Taste and adjust at the end!
- 6 Tbsp minced fresh parsley: This adds a pop of fresh, green flavor right at the finish. Don’t skip it!
- 1 cup grated Parmesan cheese (optional but highly recommended): Stirring in some Parm at the end adds a salty, nutty, umami depth that ties the whole room together.
Let’s Build Some Flavor, Step-by-Step
Ready to create some magic? Follow these steps, and you’ll have a restaurant-quality pasta dish right from your own kitchen.
- Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. I always say the water should taste like the sea—this is your one chance to season the pasta from the inside out! Add the bow tie pasta and cook according to package directions until al dente (that means it still has a slight bite to it). Before you drain it, reserve about a cup of the starchy pasta water. This liquid gold can help thin your sauce later if it gets too thick. Drain the pasta and set it aside.
- Brown the Sausage: While the pasta water is heating up, place a deep, large skillet or Dutch oven over medium heat. Add the olive oil. Once it shimmers, add the crumbled sausage (casings removed!). Cook for 6-8 minutes, using your spoon to break it up into bite-sized pieces, until it’s beautifully browned and cooked through. Chef’s Hack: Don’t stir too often! Let the sausage get a good, caramelized crust on one side before breaking it up—that’s where big flavor lives.
- Sauté the Aromatics: To the same pan with the sausage, add the red pepper flakes, diced onion, and minced garlic. Sauté for 4-5 minutes, stirring frequently, until the onions have softened and turned translucent, and the garlic is incredibly fragrant. Be careful not to burn the garlic! If it starts to brown too quickly, just lower the heat a touch.
- Build Your Luscious Sauce: Now for the fun part! Add the drained and chopped fire-roasted tomatoes to the pan. Give everything a good stir and let it simmer for about 10 minutes. This allows some of the tomato liquid to cook off and the flavors to concentrate. Now, pour in the heavy cream, add the salt and black pepper, and stir to combine. Let the sauce simmer for another 5-7 minutes. You’ll see it start to thicken slightly and take on a gorgeous rosy color.
- The Grand Finale: Combine It All! Add the cooked, drained bow tie pasta directly into the skillet with the sauce. Toss everything together until every single noodle is coated in that creamy, tomatoey, sausage-studded goodness. If the sauce seems a little too thick for your liking, now is the time to add a splash of that reserved pasta water. Turn off the heat and stir in the fresh parsley and the grated Parmesan cheese (if using). The residual heat will melt the cheese into the sauce beautifully.
How to Serve It Up in Style
Presentation is part of the fun! I love serving this pasta family-style in a big, beautiful, shallow bowl. The final touches make all the difference. Right before serving, give it one more sprinkle of fresh parsley and maybe a little extra crack of black pepper. For a pop of color and freshness, tear a few leaves of fresh basil over the top. If you’re feeling fancy, a light drizzle of chili oil adds a gorgeous sheen and an extra kick of heat. And of course, don’t forget a big wedge of warm, crusty bread on the side for mopping up every last bit of that incredible sauce. This dish pairs wonderfully with a simple arugula salad with a lemony vinaigrette to cut through the richness.
Make It Your Own: Delicious Twists & Swaps
One of the best things about this recipe is how adaptable it is. Here are a few of my favorite ways to mix it up:
- Chicken & Spinach Lover’s Version: Swap the sausage for 1.5 lbs of cubed chicken breast or thighs. Brown the chicken first, then proceed. In the last step, stir in a few big handfuls of fresh baby spinach right along with the parsley and let it wilt into the hot pasta.
- Spicy Arrabbiata Twist: Really turn up the heat! Use hot Italian sausage and increase the red pepper flakes to 1 ½ teaspoons. You can even add a pinch of cayenne with the cream for an extra fiery punch.
- Veggie-Packed Powerhouse: Make it a meatless marvel! Omit the sausage and sauté 8 oz of sliced mushrooms and 1 chopped bell pepper with the onions. For a “meaty” vegetarian texture, you could also add a cup of cooked lentils.
- Sun-Dried Tomato & Basil Bliss: For a more intense tomato flavor, replace one can of fire-roasted tomatoes with 1 cup of chopped, oil-packed sun-dried tomatoes. Use fresh basil as your primary herb instead of parsley.
- Lighter Cream Sauce: If you want to lighten it up a bit, you can substitute half or all of the heavy cream with full-fat coconut milk. It’s a dairy-free option that still gives you a wonderfully creamy texture and a subtle, sweet flavor that works surprisingly well with the sausage and tomatoes.
From My Kitchen to Yours: A Few Parting Thoughts
This recipe has evolved so much since that first rainy night. I’ve made it for huge family gatherings, where I doubled the recipe in my biggest stockpot, and I’ve made it just for myself on a quiet weeknight, enjoying the leftovers for days (it reheats like a dream!). The one constant is the feeling of pure comfort it brings. I’ve learned a few things along the way: don’t rush the sausage browning, always save that pasta water, and for heaven’s sake, use a big enough pan—I’ve had a few “overflow” incidents that were more hilarious than disastrous, but let’s just say my stovetop has seen things. Cooking is an adventure, so have fun with it!
Your Questions, Answered!
Here are answers to some common questions to ensure your pasta is perfect every single time.
- Can I make this ahead of time? Absolutely! You can assemble the entire dish, let it cool, and store it in the fridge for up to 3 days. When you’re ready, reheat it gently in a skillet over medium-low heat, adding a splash of cream, milk, or that reserved pasta water to loosen the sauce up as it warms.
- My sauce is too thin! How can I thicken it? No worries! Let the combined pasta and sauce sit over very low heat for a few more minutes—the pasta will continue to absorb the liquid. If it’s still too thin, create a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the sauce and simmer for a minute until thickened.
- What can I use instead of heavy cream? For a less rich but still creamy option, half-and-half will work. For a dairy-free version, full-fat canned coconut milk is my top recommendation. Avoid milk, as it is more likely to curdle when simmered.
- Can I freeze creamy sausage pasta? I don’t recommend freezing this one, unfortunately. Cream-based sauces tend to separate and become grainy when thawed. It’s best enjoyed fresh or stored in the fridge.
A Quick Note on Nutrition
I’m all about balance, and that means sometimes enjoying a truly decadent, soul-satisfying meal like this one! This is a hearty dish, so let’s break it down. A serving provides a good amount of protein from the sausage to keep you full and satisfied, and carbohydrates from the pasta to give you energy. The tomatoes add a boost of vitamins like Vitamin C and lycopene. To lighten it up if you wish, you can use a lower-fat sausage, swap half the cream for whole milk (simmer gently!), or simply serve yourself a slightly smaller portion alongside a large green salad. Remember, food is about joy and connection just as much as it is about fuel!
You Did It! Now, Dig In.
And there you have it! Your very own bowl of creamy, dreamy, sausage-packed perfection. I am so incredibly proud of you for getting in the kitchen and creating this masterpiece. Seeing you make my recipes and share them with the people you love is the entire reason I do this. It truly fills my heart.
Now, I want to hear from YOU! Did you add an extra pinch of red pepper? Try it with mushrooms? Did your family go crazy for it? Share your creations with me on Instagram by tagging @TastyChow and using the hashtag #TastyChowPasta. I love seeing your kitchen triumphs!
Until next time, keep your spoons messy and your hearts full.
— With love, Emily
