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Italian Sausage With Bow Tie Pasta

A hearty dish of bow tie pasta and Italian sausage enveloped in a rich tomato sauce, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 12 ounces bow tie pasta (farfalle) Cook until al dente
  • 1 pound Italian sausage Halal-friendly, any variety you prefer
  • 2 tablespoons olive oil For sautéing
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 ounces) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
Optional Toppings
  • Fresh basil For garnish
  • Parmesan cheese For serving

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
Preparing the Sausage
  1. In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it into crumbles as it cooks. Sauté for about 5-7 minutes, or until browned and cooked through.
Adding Aromatics
  1. Throw in the chopped onion and minced garlic. Stir constantly for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Combining with Tomatoes
  1. Pour in the can of crushed tomatoes along with the oregano and basil. Season with salt and pepper to taste. Stir well and let the mixture simmer for about 5 minutes.
Mixing Everything
  1. Add the cooked bow tie pasta to the skillet. Toss everything together until the pasta is well coated with the sauce. Heat for an additional 2-3 minutes before serving.
Serving
  1. Dish out the pasta onto plates and top with fresh basil and a sprinkle of parmesan cheese if desired. Enjoy your meal!

Notes

For substitutions, consider using chicken or turkey sausage for a leaner option. Make sure to toss pasta immediately after draining to avoid sticking. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months. Reheat gently on the stovetop with a splash of water.