Bow Ties With Sausage, Tomato, & Cream

Would you like to prepare a dish that is going to totally wow your company? Maybe you are looking for a restaurant-quality dish, but one that can be whipped up on a weeknight? Well, then I have the dish for you!

I have had this recipe in my recipe box for years, but hadn’t tried it yet. I don’t know why I let it gather dust for so long because it was a hit with every single person in our family. It is a great balance of cream and tomato and the sausage adds a great burst of flavor in each bite.

I tried to make it a little more figure friendly by substituting regular sausage with Italian turkey sausage and substituted the heavy whipping cream with half & half. What resulted was a dish that was still rich and elegant, but shaved a little bit of the fat off of the equation.

I hope you can give this recipe a try in your rotation. I promise you won’t be disappointed!

Bow Ties With Sausage, Tomato, & Cream

1 (12 ounce) package bow tie pasta
1 tablespoon olive oil
1 lb Sweet Italian Turkey Sausage (removed from the casing)
1/2 teaspoon red pepper flakes (can omit/decrease if your family doesn’t like spicy dishes)
1/2 cup diced onion
3 garlic cloves, minced
1 (28 ounce) can Italian-style plum tomatoes, coarsely chopped
1 1/2 cups heavy cream (or half & half to save on calories)
1/2 teaspoon salt
3 tablespoons minced fresh parsley

Bring 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. Heat oil in a large, deep skillet over medium heat. Cook sausage. 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. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Published February 16, 2009 by:

Amy Allen Clark is the founder of You can read all about her here.

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