Bowtie Pasta with Italian Sausage and Bell Peppers

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There are nights when I stare into my pantry, wondering what I’m going to fix.  On this particular night, the contents of the pantry made me consider making Italian Sausage with Bowties but I didn’t have any stewed tomatoes.  I decided to change the recipe up a bit and came up with this.

Like the original, it’s a cinch to make and quick too.  This one gets an added taste boost from the peppers.  Here’s what you’ll need:

Bowtie Pasta with Italian Sausage and Bell Peppers

Serves: 6-8 servings

  • 1 lb. bowtie pasta
  • 1 lb. bulk Italian Sausage
  • 1 onion, diced
  • 2-3 cloves garlic, crushed or minced
  • ½ green pepper, chopped
  • ½ red pepper, chopped
  • 28 oz can crushed tomatoes
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 cup half & half, warmed
  • salt and pepper to taste
  1. Boil the pasta according to the package directions.
  2. In a large skillet, brown the meat with onion and garlic. Drain and rinse under hot water to remove the extra grease.
  3. Return to the skillet and add the bell peppers.
  4. Cook for several minutes, till the peppers are tender crisp.
  5. Add crushed tomatoes, oregano and basil.
  6. Cook over medium heat till hot.
  7. Turn the heat to low. Stir in half & half.
  8. Drain the pasta and return to the cooking pan.
  9. Add the Italian sausage sauce to the pasta.
  10. Serve with Parmesan or Mozzarella cheese, if you like.

This post is part of Tasty Traditions at Coupon Cookin’


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  1. Looks like a yummy variation! We recently tweaked it by serving the sauce part over rice, as I discovered I’d somehow forgotten to purchase the noodles. So good!! In fact a couple family members liked it even better that way. 🙂

  2. This looks great! And quick and easy too. I always get such good recipes and ideas from your blog. Than you 🙂

  3. I love what sausage does with a meal! Looks delicious! I think the bow ties are pretty too!

  4. Yum! We are having someting very similar tonight, but rotini, not bow tie 🙂

  5. The sauce was great before adding the half and half and was even better with it. I am not sure why anyone uses jarred sauce. Not sure I will anymore. This was so good!


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