Bowtie Pasta with Italian Sausage and Cream Sauce

Angela (Grammy) Derby


A few years ago, a dear friend and great cook, made this dish for me and my husband, and it tasted like food from a fine Italian restaurant. I had never added cream to my sauce before and wasn't quite sure if I'd like it...I had no need to be concerned! It was delicious and quickly became a favorite of the whole family!

☆☆☆☆☆ 0 votes
20 Min
30 Min
Stove Top


1 lb. box
farfalle (bow ties)
1 Tbsp
olive oil, extra virgin
1 lb
sweet italian sausage, casings removed and crumbled
1/2 tsp
red pepper flakes
1/2 c
diced onions
3 clove
garlic, minced
1/2 tsp
dried italian seasoning
1 (28oz) can(s)
italian style plum tomatoes, drained & coarsely chopped
1 1/2 c
heavy cream
1/2 tsp
2 Tbsp
fresh parsley, minced


1Bring 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.
2Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Drain any extra grease from the pan. Then, stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3Stir cooked pasta into sauce, and heat through. Sprinkle with parsley and a little freshly grated parmesan.

About Bowtie Pasta with Italian Sausage and Cream Sauce

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian