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–+ servings
overhead view of Italian Sausage Pasta in a pasta bowl
Olga

Italian Sausage Pasta

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This creamy Italian sausage and bowtie pasta is one of those meals that feels special but is super easy to pull together. With fresh basil, a hint of tomato, and tender pasta, it’s a dish you’ll want to make again and again. Perfect for a cozy dinner with family or friends.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Ingredients Equipment Method

Ingredients
  

  • 12 oz bowtie pasta
  • 1 tbsp olive oil
  • 1 lb Italian sausage mild or spicy
  • 1 tsp oregano fresh or dried
  • 1 tbsp shallots finely diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 14-15 oz can diced tomatoes
  • 1 cup chicken broth
  • ½ cup reserved pasta water optional, as needed
  • ¼ cup heavy cream optional, for creaminess
  • ¼ cup Parmesan cheese freshly grated
  • Fresh basil chopped, for garnish

Equipment

  • 1 Large Pot
  • 1 Large Skillet
  • 1 Wooden Spoon or Spatula
  • 1 Cutting Board
  • 1 Sharp Knife
  • 1 Measuring Cups and Spoons
  • 1 Colander
  • 1 Grater

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10-12 minutes. Reserve ½ cup pasta water, then drain and set aside.
  2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb Italian sausage, breaking it into small pieces as it cooks. Cook until browned, about 6-8 minutes. Skim off excess grease, leaving a light coating for flavor. Stir in 1 tsp oregano and a pinch of salt.
  3. Add 1 tbsp finely diced shallots to the skillet and cook for 2-3 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds.
  4. Stir in 2 tbsp tomato paste and cook for 2-3 minutes. Add one 14-oz can of diced tomatoes (with juices) and simmer for 8 minutes. Pour in 1 cup chicken broth, stirring to scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes.
  5. Reduce the heat to low and stir in ¼ cup heavy cream (if using) and ¼ cup grated Parmesan cheese. Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water, 1 tbsp at a time, until it reaches your desired consistency.
  6. Top with freshly chopped basil and more Parmesan cheese. Serve warm.

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