Italian Sausage Bow Tie Pasta Recipe – Easy Weeknight Dinner Idea

The sizzle of spicy Italian sausage mingling with fragrant garlic, the sight of bow tie pasta tumbling in a rich, tomato-kissed sauce—it’s pure comfort. Honestly, this Italian Sausage Bow Tie Pasta recipe has saved my dinner plans more times than I can count. I first stumbled on this combo years ago, desperate for something hearty but quick, and it quickly became my go-to when the family wants something special but I’m short on time (which, let’s face it, is most days!).

There’s something nostalgic about bow tie pasta, or farfalle as it’s called in Italy. Maybe it’s the playful shape, or just how perfectly it holds onto every drop of sauce. Add in juicy Italian sausage, a medley of sweet bell peppers, and a sprinkle of parmesan—suddenly you’ve got a meal that feels straight out of a cozy trattoria. I’ve tweaked this recipe over countless weeknights, testing different sausage blends and veggie combos until, honestly, it was just right for us.

This Italian Sausage Bow Tie Pasta isn’t just a dinner solution—it’s a little bowl of happiness. The flavors are bold and satisfying, the prep is low-fuss, and it always disappears fast (even my picky eater can’t resist!). If you’re after a meal that delivers big on flavor but doesn’t leave you with a mountain of dishes, you’re in the right place. I’ve made this recipe during busy weeks, for Sunday suppers with friends, and even as a quick lunch for one—each time, it hits the spot. That’s the magic of a tried-and-true Italian Sausage Bow Tie Pasta recipe: it’s always just what you need.

Why You’ll Love This Recipe

Over the years, I’ve become a bit of an Italian Sausage Bow Tie Pasta expert (if that’s a thing!). Trust me, after testing dozens of variations and feeding countless hungry bellies, this one is truly special. Here’s why you’ll be reaching for this recipe again and again:

• Quick & Easy: Ready in just about 30 minutes, so you can get dinner on the table even on your busiest nights.
• Simple Ingredients: No specialty store trips required. Everything you need is likely already in your pantry or fridge.
• Perfect for Any Occasion: Whether it’s a casual weeknight dinner, a cozy family gathering, or a last-minute potluck, this pasta fits right in.
• Crowd-Pleaser: Kids, teens, grown-ups—everyone loves the combo of savory sausage and tender pasta. Leftovers (if you have any!) are just as tasty the next day.
• Unbelievably Delicious: The sausage adds depth and a little kick, while the bell peppers and tomatoes balance everything with sweetness and brightness. It’s comfort food, pure and simple.

What makes this Italian Sausage Bow Tie Pasta recipe stand out? I blend the sausage with onions and peppers before folding it into the pasta, so every bite has a bit of everything. I also finish it with a splash of reserved pasta water to make the sauce silky—trust me, it’s a game-changer. And let’s not forget the parmesan shower at the end! There’s no need to overcomplicate things; this is pasta at its most joyful.

This isn’t just another sausage pasta. It’s the one that’ll have your family asking for seconds, and your friends texting for the recipe. If you want a dinner that brings people together, makes your kitchen smell amazing, and fills everyone up with smiles, this Italian Sausage Bow Tie Pasta is the way to go. Sometimes, simple really is the best.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture—no fancy tricks required. Most of these are pantry staples, and you can easily swap in your favorites or whatever you’ve got on hand. Here’s what you’ll need for this Italian Sausage Bow Tie Pasta:

• Bow Tie Pasta (Farfalle) – 12 oz (340 g). The classic “bow ties” catch the sauce perfectly. You can swap with penne or rotini if needed.
• Italian Sausage – 1 lb (450 g), casings removed. Go for spicy or sweet, pork or chicken. I like spicy for a little kick! If you’re shopping, Johnsonville and Aidells are both solid picks.
• Olive Oil – 2 tablespoons (30 ml). For sautéing. Extra virgin brings the best flavor.
• Yellow Onion – 1 medium, diced. Brings sweetness and depth to the sauce.
• Garlic – 3 cloves, minced. Fresh is best, but jarred works in a pinch.
• Red Bell Pepper – 1 large, sliced. Adds color and a touch of sweetness.
• Yellow Bell Pepper – 1 large, sliced. Any color works, really—use what you have.
• Crushed Tomatoes – 1 can (14.5 oz/410 g). I prefer San Marzano for the richest flavor.
• Tomato Paste – 2 tablespoons (30 g). Adds depth and thickens the sauce.
• Italian Seasoning – 2 teaspoons (4 g). Or mix dried basil, oregano, and thyme if you don’t have a blend.
• Red Pepper Flakes – 1/2 teaspoon (1 g), optional. For a little heat—add more or less to taste.
• Salt & Black Pepper – To taste. I always start with a pinch and adjust at the end.
• Fresh Basil – 1/4 cup (10 g), chopped, plus extra for garnish. Optional, but so pretty and fragrant.
• Parmesan Cheese – 1/2 cup (50 g), grated, for serving. Freshly grated is worlds better than the pre-shredded stuff.

If you need to make it dairy-free, skip the parmesan or swap for a vegan version. Gluten-free? Use your favorite GF pasta. For a lighter meal, turkey or chicken sausage is a solid substitute. I’ve even made this with zucchini noodles for a low-carb twist—don’t be afraid to play with what you have!

Equipment Needed

You won’t need a kitchen full of gadgets for this Italian Sausage Bow Tie Pasta, which is one reason I love it. Here’s what I grab before starting:

• Large Pot: For boiling the pasta. A 6-8 quart pot works best so the pasta has room to move.
• Large Skillet or Sauté Pan: For cooking the sausage and sauce. I prefer a deep, nonstick skillet, but stainless steel gets a great sear if you don’t mind a little extra scrubbing.
• Colander: For draining the pasta. If you don’t have one, a slotted spoon will do in a pinch.
• Wooden Spoon or Spatula: For breaking up the sausage and stirring the sauce.
• Chef’s Knife and Cutting Board: For chopping veggies and herbs.
• Measuring Cups and Spoons: For accuracy—though I’ll admit, I eyeball the cheese!
• Grater: For fresh parmesan (if using).

If you don’t have a skillet large enough, you can cook the sausage and veggies in batches and combine everything in the pasta pot at the end. I’ve made this in a Dutch oven, too, which is great for keeping everything hot. For clean-up, soak your skillet right after cooking to make scrubbing a breeze!

Preparation Method

1. Boil the Pasta:
   
   Bring a large pot of salted water to a boil. Add 12 oz (340 g) bow tie pasta and cook according to package directions (usually 10-12 minutes) until just al dente. Reserve about 1/2 cup (120 ml) pasta water, then drain. Don’t overcook—the pasta will finish in the sauce!
2. Brown the Sausage:
   
   While the pasta cooks, heat 2 tablespoons (30 ml) olive oil in a large skillet over medium-high heat. Add 1 lb (450 g) Italian sausage (casings removed) and cook, breaking it up with a wooden spoon, until browned and cooked through—about 6-8 minutes. If the sausage releases a lot of fat, you can spoon off some, but keep a little for flavor.
3. Sauté Veggies:
   
   Lower heat to medium. Add 1 diced onion and both sliced bell peppers. Cook, stirring, until softened—about 5-6 minutes. Toss in 3 minced garlic cloves and cook for another minute, just until fragrant (don’t let the garlic burn!).
4. Build the Sauce:
   
   Stir in 2 tablespoons (30 g) tomato paste and cook for 1 minute to deepen the flavor. Pour in 1 can (14.5 oz/410 g) crushed tomatoes, 2 teaspoons (4 g) Italian seasoning, and 1/2 teaspoon (1 g) red pepper flakes if using. Add salt and black pepper to taste. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
5. Combine Pasta and Sauce:
   
   Add the drained bow tie pasta directly to the skillet. If your skillet’s too small, return everything to the pasta pot. Stir well to coat all the pasta. If the sauce looks too thick, splash in reserved pasta water a bit at a time, until silky and just the right consistency.
6. Finish and Serve:
   
   Stir in 1/4 cup (10 g) chopped basil. Taste and adjust seasoning. Serve hot, topped with plenty of grated parmesan and extra basil if you like.

Troubleshooting Tips:
If your sauce seems too thin, simmer a bit longer before adding the pasta. Too thick? That’s what the pasta water’s for! If the sausage sticks, lower the heat and add a splash of water or oil. And don’t forget to taste as you go—seasoning makes all the difference.

Personal Tips:
I like to prep all my veggies while the pasta water heats up, so everything comes together fast. If I’m in a hurry, I’ll even start the sausage while the water’s heating—just multitask carefully! This dish is forgiving, so don’t stress if your timing isn’t perfect.

Cooking Tips & Techniques

If there’s one thing I’ve learned from making Italian Sausage Bow Tie Pasta a hundred times, it’s that the little details really matter. Here are my best tips for perfect pasta every time:

• Browning is Key: Don’t rush the sausage. Let it get a good sear for extra flavor, even if it looks a bit dark—those caramelized bits are golden.
• Layer Flavors: Cook the onions and peppers in the sausage drippings for a rich, savory base. If you’re sensitive to spice, go easy on the red pepper flakes at first—you can always add more later.
• Pasta Water Magic: Reserved pasta water is full of starch, which helps the sauce cling to the pasta and makes everything creamy. I never skip this step anymore!
• Troubleshooting: If you accidentally overcook the pasta, run it under cold water to stop the cooking, then add it to the hot sauce to finish. If your sauce feels bland, a pinch more salt or a splash of balsamic vinegar can perk it up.
• Consistency Counts: Slice your veggies about the same size so they cook evenly. If you like your peppers with a little crunch, add them later in the sauté step.
• Multitasking: Start chopping the veggies while the pasta water heats. Keep an eye on the sausage so it doesn’t burn—stirring often helps.

Full disclosure: I’ve burned the garlic more than once (it turns bitter fast!). Now, I always add it right at the end and watch it like a hawk. And if the sauce ever feels “meh,” a squeeze of lemon juice or a few chopped sun-dried tomatoes can save the day. Cooking is all about learning as you go!

Variations & Adaptations

One of the best things about Italian Sausage Bow Tie Pasta is how easily you can adapt it to your tastes or dietary needs. Here are some of my favorite twists:

• Make It Vegetarian: Swap the sausage for plant-based Italian sausage or sautéed mushrooms and zucchini. Add a can of drained chickpeas for protein.
• Dairy-Free: Skip the parmesan, or use a sprinkle of nutritional yeast or your favorite vegan cheese substitute. The sauce is flavorful enough on its own!
• Low-Carb or Gluten-Free: Use gluten-free bow tie pasta or sub in spiralized zucchini noodles. I’ve also tried this with chickpea pasta for a protein boost.
• Spicy Lovers: Use hot Italian sausage and double the red pepper flakes. Or, toss in a diced jalapeño with the onions for real heat.
• Veggie Up: Add spinach, kale, or baby arugula at the end—just stir in until wilted. In summer, I love throwing in cherry tomatoes or grilled eggplant.
• Personal Favorite: Sometimes, I add a splash of cream or a spoonful of ricotta right before serving for a silky, rich finish. It’s like a pasta alfredo-meets-marinara, and everyone wants seconds!

Feel free to play with whatever’s in your fridge. This recipe is forgiving, so don’t be afraid to make it your own. If you discover a new twist, let me know—I’m always up for trying something different!

Serving & Storage Suggestions

This Italian Sausage Bow Tie Pasta is best served hot, straight from the skillet. I like to pile it into big pasta bowls and finish with a generous sprinkle of parmesan and a few torn basil leaves for color. If you’re going for presentation, a drizzle of good olive oil on top looks fancy and adds extra flavor.

Pair it with a crisp green salad and some crusty bread to soak up any extra sauce—honestly, it’s the perfect weeknight feast. For drinks, a light red wine or sparkling water with lemon fits right in.

Leftovers keep well in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so it’s even better the next day. To reheat, splash a little water or broth in before microwaving or warming gently on the stove—this keeps it from drying out. You can freeze leftovers, too, though the pasta gets a bit softer once thawed. If you plan to freeze, undercook the pasta by a minute or two so it holds up better.

Nutritional Information & Benefits

Each serving of Italian Sausage Bow Tie Pasta (about 1 1/2 cups) clocks in around 500-550 calories, with 24g protein, 18g fat, and 60g carbohydrates. Using turkey or chicken sausage can lower the fat and calories if you want a lighter option. The bell peppers bring a dose of vitamin C and antioxidants, while the tomatoes add lycopene—a heart-healthy bonus.

This meal is naturally nut-free and can be gluten-free or dairy-free with simple swaps. If you’re watching sodium, opt for low-sodium sausage and no-salt-added tomatoes. Parmesan does contain dairy, so skip or substitute if needed. Honestly, I love that you can make this dish fit almost any diet without losing flavor—it’s hearty, balanced, and totally satisfying.

Conclusion

If you’re searching for a dinner that’s fast, flavorful, and guaranteed to bring a smile to every face at the table, this Italian Sausage Bow Tie Pasta recipe is it. It’s easy enough for a busy weeknight, but impressive enough for guests—you really can’t go wrong. I love how versatile and forgiving it is, and honestly, it’s the pasta I turn to when I want something effortless but still special.

Don’t be afraid to mix things up with your favorite ingredients, or adapt it to whatever’s in season. Cooking should be fun, not fussy, and this recipe proves it every time. If you make it, I’d love to hear your twist—leave a comment, share your photos, or tell me what you’d add!

Happy cooking! May your kitchen be filled with laughter, good smells, and lots of pasta.

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! Penne, rigatoni, or rotini all work well if you don’t have bow tie pasta on hand. Just keep an eye on the cooking times.

How spicy is this recipe?

It’s mild as written, but you can make it spicier by using hot Italian sausage or adding extra red pepper flakes. Adjust the heat to your liking!

Can I make this ahead of time?

Yes! The pasta reheats well and the flavors get even better after a day in the fridge. Add a splash of water when reheating to keep it creamy.

What can I use instead of Italian sausage?

Try turkey or chicken sausage, plant-based sausage, or even sautéed mushrooms for a vegetarian version. The sauce is flexible and works with many proteins.

Is this recipe freezer-friendly?

Yes, you can freeze leftovers for up to 2 months. Cook the pasta a minute less than usual so it doesn’t get too soft when thawed and reheated.

Italian Sausage Bow Tie Pasta

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• Author: Louise
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Italian Sausage Bow Tie Pasta is a quick, comforting weeknight dinner featuring spicy Italian sausage, colorful bell peppers, and a rich tomato sauce tossed with farfalle pasta. It’s a crowd-pleaser that’s easy to adapt for different diets and always delivers big flavor with minimal fuss.

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Ingredients

Scale 1x2x3x

• 12 oz bow tie pasta (farfalle)
• 1 lb Italian sausage, casings removed (spicy or sweet, pork or chicken)
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 can (14.5 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 1/4 cup fresh basil, chopped (plus extra for garnish, optional)
• 1/2 cup grated parmesan cheese (for serving, optional)

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Instructions

1. Bring a large pot of salted water to a boil. Add bow tie pasta and cook according to package directions (about 10-12 minutes) until just al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (6-8 minutes). Spoon off excess fat if needed.
3. Lower heat to medium. Add diced onion and both sliced bell peppers. Cook, stirring, until softened (about 5-6 minutes). Add minced garlic and cook for another minute until fragrant.
4. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, Italian seasoning, and red pepper flakes (if using). Season with salt and black pepper. Simmer for 5-7 minutes, stirring occasionally, until sauce thickens.
5. Add drained pasta to the skillet (or combine everything in the pasta pot if needed). Stir well to coat pasta with sauce. Add reserved pasta water a little at a time if sauce is too thick.
6. Stir in chopped basil. Taste and adjust seasoning. Serve hot, topped with grated parmesan and extra basil if desired.

Notes

Reserve some pasta water to adjust sauce consistency. For a lighter meal, use turkey or chicken sausage. Make it gluten-free with GF pasta, or dairy-free by omitting parmesan. Add extra veggies like spinach or arugula for more nutrition. Leftovers keep well and flavors deepen overnight.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Italian

Nutrition

• Serving Size: About 1 1/2 cups
• Calories: 525
• Sugar: 9
• Sodium: 950
• Fat: 18
• Saturated Fat: 6
• Carbohydrates: 60
• Fiber: 5
• Protein: 24

Keywords: Italian sausage pasta, bow tie pasta, weeknight dinner, farfalle, sausage pasta recipe, easy pasta, comfort food, family dinner, one pot meal, Italian recipe