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
Servings: 6 -8 servings
Ingredients
- 1 lb. bowtie pasta
- 1 lb. bulk Italian Sausage
- 1 onion diced
- 2-3 cloves garlic crushed or minced
- 1/2 green pepper chopped
- 1/2 red pepper chopped
- 28 oz can crushed tomatoes
- 1 tsp. oregano
- 1 tsp. basil
- 1 cup half & half warmed
- salt and pepper to taste
Instructions
- Boil the pasta according to the package directions.
- In a large skillet, brown the meat with onion and garlic. Drain and rinse under hot water to remove the extra grease.
- Return to the skillet and add the bell peppers.
- Cook for several minutes, till the peppers are tender crisp.
- Add crushed tomatoes, oregano and basil.
- Cook over medium heat till hot.
- Turn the heat to low. Stir in half & half.
- Drain the pasta and return to the cooking pan.
- Add the Italian sausage sauce to the pasta.
- Serve with Parmesan or Mozzarella cheese, if you like.
This post is part of Tasty Traditions at Coupon Cookin’
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. 🙂
Sounds good I’m going to try that thanks
This looks great! And quick and easy too. I always get such good recipes and ideas from your blog. Than you 🙂
Jennifer
I love what sausage does with a meal! Looks delicious! I think the bow ties are pretty too!
Yum! We are having someting very similar tonight, but rotini, not bow tie 🙂
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!
I’m not understanding what the directions mean in line #2. Drain and rinse under hot water to remove the extra grease…..rinse what?? The sausage with the peppers and onions? How is that even possible? Wouldn’t the peppers and onions go right down the drain? There should be a little more clarification here as to what, exactly should be rinsed with hot water.
Sorry about the confusion – you actually do rinse the sausage with peppers and onions in a colander. It will remove extra grease and you won’t lose the meat and veggies that you just cooked.
I’m not sure why but I didn’t have any extra grease or have to rinse anything… Did I do something wrong? As a matter fact, my pan was a little bit dry with the onions, garlic, and sausage. Could that be because I cut the sausage into slices before cooking? It came out fabulous anyway!
That’s great, Christina! My guess is that the Italian sausage you used didn’t have as much fat in it, so you saved yourself the step of rinsing. It would be more necessary to drain the browned meat if it were ground sausage instead of links. I’m so glad you enjoyed the recipe!
This was very easy and delicious! I only had a can of whole peeled tomatoes instead of the crushed ones, so I use that instead and just crushed them with a whisk while they were cooking. It still came out absolutely delicious. Thank you.