A comforting pasta dish featuring bow tie pasta tossed in a creamy tomato-sausage sauce, enriched with Italian sausage, garlic, spinach, and Parmesan.
Author:Beth
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4–6 servings 1x
Category:Main Dish / Pasta
Method:Boil & Sauté
Cuisine:Italian-American
Diet:Low Fat
Ingredients
Scale
12 oz (340 g) bow tie (farfalle) pasta
1 lb (450 g) Italian sausage (mild or spicy), casings removed
1 Tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (14.5 oz / 410 g) diced tomatoes, undrained
1 cup heavy cream
2 cups fresh baby spinach
½ cup grated Parmesan cheese, plus extra for serving
Salt and black pepper, to taste
Optional: red pepper flakes, chopped basil for garnish
Instructions
Cook bow tie pasta according to package directions until al dente. Drain and reserve ½ cup of pasta water.
Meanwhile, heat olive oil in a large skillet over medium heat. Add Italian sausage, breaking it up with a spoon. Cook until browned, about 6–7 minutes.
Add chopped onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
Pour in diced tomatoes (with juices) and heavy cream. Stir and bring to a gentle simmer. Cook 3–4 minutes until sauce thickens slightly.
Stir in fresh spinach and Parmesan cheese until spinach wilts and cheese melts. Season with salt, pepper, and red pepper flakes if using. If sauce is too thick, add reserved pasta water a few tablespoons at a time to reach desired consistency.
Add cooked pasta to the sauce and toss to coat evenly. Cook together for 1–2 minutes to meld flavors.
Serve immediately, topped with extra Parmesan and fresh basil if desired.
Notes
Use mild or spicy Italian sausage depending on your heat preference.
Substitute half-and-half for heavy cream for a lighter version.
Feel free to swap spinach with kale or arugula.
To make gluten-free, use GF bow tie pasta.
Make it fully vegetarian by replacing sausage with a plant-based Italian sausage alternative.