Will Dickey
Who doesn’t love pasta for dinner? It’s fast, easy, and pleases almost everyone in the family. But when it’s made in one-pot, it pleases the home cook even more. This bowtie pasta recipe covers all those bases. With Italian sausage, broccoli, a creamy sauce, and plenty of parmesan cheese, it’s one of the best weeknight meals made in under 30 minutes!
What is bowtie pasta called?
You may also find bowtie pasta packaged and labeled as “farfalle.” This is the Italian word for “butterfly,” which inspired the shape of the pasta.
What is farfalle pasta used for?
Farfalle pasta is extremely versatile and can be used in a variety of pasta dishes, salads, and soups. It is excellent boiled and sauced with a simple marinara or ground meat spaghetti sauce. Its shape catches all the goodness of the herbs, veggies, and cheese in pasta salad. And it’s the perfect bite-sized addition to an Italian-style soup like pasta fagioli.
What is a good substitute for farfalle pasta?
Short, bite-sized pastas such as shells, orecchiette, mini penne, or mezzi (“half”) rigatoni all make excellent substitutes for farfalle or bowtie pasta.
How do you cook farfalle pasta?
Farfalle pasta can be simply boiled and sauced, like in spaghetti and meatballs, or can even be cooked and then baked into baked ziti! For this recipe, bowtie pasta is cooked using the one-pot method. Start by browning sausage in a large pot. Once browned, remove it from the pot and reserve it on a plate. Add garlic and cook briefly to season the remaining cooking oil. Then, add the pasta, chicken broth, water, salt, pepper and oregano all at once, to make a flavorful cooking liquid. Stir the pasta occasionally while it simmers in this liquid. The moisture and steam will cook the pasta, while the starch that releases from the bowties will thicken the sauce. No need to boil noodles in a separate pot!
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Yields:
4 – 6
servings
Prep Time:
0
hours
10
mins
Total Time:
0
hours
30
mins
mild Italian pork sausage, casing removed
ground black pepper
small broccoli florets (from 1 8-oz. piece of broccoli)
Julienned sun-dried tomatoes, drained of oil
grated parmesan cheese, plus more for serving
fresh lemon juice (from 1 lemon)
Red chilli flakes, for serving (optional)
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- Heat a large pot over medium-high heat. Add the olive oil, then the sausage. Cook, breaking the sausage into small pieces with a wooden spoon, until it is golden brown and no longer pink, about 6 minutes. With a slotted spoon, remove the sausage to a plate and set aside.
- Reduce the heat to medium and add the garlic cloves. Cook for 1 minute.
- Add the pasta, broth, 2 cups of water, oregano, salt, and pepper to the pot and bring to a simmer. Reduce heat to medium or medium low to keep it simmering for 5 minutes, stirring occasionally to prevent sticking.
- Stir in the broccoli. Cover the pot and let cook until the pasta and broccoli are just tender, about 5 minutes, stirring half-way through.
- Uncover the pot. Add the sun-dried tomatoes, heavy cream, and reserved sausage. Cook until heated through, about 1 minute.
- Remove from the heat and stir in the parmesan cheese and lemon juice. Serve topped with more parmesan cheese and red chili flakes, if you like.
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