Bow Tie Pasta With Sausage And Tomatoes Recipes

BOW TIE PASTA WITH SUN-DRIED TOMATO PESTO

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 2 cups of the pasta cooking water before draining. Return the cooked pasta to the pot.
• While the pasta cooks, heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the onion just begins to soften, 3 to 4 minutes. Add the sausage, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until starting to turn golden brown, 4 to 5 minutes.
• Meanwhile, combine the sun-dried tomatoes and the oil from the jar, red peppers, red pepper liquid, walnuts, parsley, Parmesan, vinegar, tomato paste, 1 teaspoon salt and a few grinds of black pepper in a food processor and process until smooth.
• Add the sausage mixture and sun-dried tomato pesto to the pot with the pasta and stir until well combined, stirring in as much of the reserved pasta water as necessary to make a creamy sauce. Garnish with chopped parsley and more Parmesan.

ITALIAN SAUSAGE WITH BOW TIES

Steps:

• Cook pasta according to package directions. Drain., Meanwhile, in a 6-qt. stockpot, cook and crumble sausage with onion and pepper flakes over medium heat until no longer pink, 5-7 minutes. Add garlic; cook 1 minute. Drain., Stir in tomatoes, cream, salt and basil; bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. Stir in pasta; heat through. Serve with cheese.

ITALIAN SAUSAGE & SUN-DRIED TOMATO PASTA

Steps:

• Cook pasta according to package directions for al dente., Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer., Add wine. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is wilted., Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese. Sprinkle with crushed croutons and remaining cheese.

BOW TIES WITH SAUSAGE, TOMATO, AND CREAM

Steps:

• Bring a large pot of lightly salted water to a boil.
• Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Heat oil in a large, deep skillet over medium heat.
• Cook sausage and pepper flakes until sausage is heated and browning around the edges.
• Stir in onion and garlic, and cook until onion is tender.
• Stir in tomatoes, cream, and salt.
• Simmer until mixture thickens, 8 to 10 minutes.
• Stir cooked pasta into sauce, and heat through.
• Sprinkle with parsley.

BAKED BOW-TIE PASTA WITH MOZZARELLA

Steps:

• Preheat oven to 400 degrees. Cook pasta according to package instructions. Drain; set aside.
• Meanwhile, in a large saucepan, heat oil over medium. Add garlic; cook until fragrant, about 1 minute. Add tomatoes, oregano, and sugar. Bring to a boil, reduce to a simmer; cook, stirring and breaking up tomatoes until slightly thickened, 5 to 8 minutes. Season with salt.
• Add pasta, sausage, and half the mozzarella; toss to combine. Transfer to a 2-quart baking dish. Top with remaining mozzarella and Parmesan. Bake until bubbly and top is lightly browned, 10 to 15 minutes.

BOW TIE PASTA WITH SAUSAGE, SPINACH, TOMATOES & CREAM

Steps:

• In stockpot add water and 1 tblsp olive oil.
• When boiling, add pasta.
• In frying pan, add 2 tblsp olive oil, add sausages, chopped onion, garlic italian seasoning, balsamic vinegar. Saute until onion, sausages and garlic start to brown.
• Turn heat to simmer.
• In separate bowl, add tomato soup, basil and half and half. Wisk to mix.
• Cook pasta until ala dente, about 10 -12 minutes. Drain in colandar. Save 1 cup water.
• Add margarine back into stockpot, add saved water, add drained pasta,toss to mix and kept on warm heat.
• Add salt and white pepper.
• Add tomato cream mixture to frying pan and mix, do not boil, low heat until everything is hot.
• Pour over hot pasta. Toss to mix.Pile in a large pasta bowl and serve.
• Pass the preferred cheese as individual topping for each serving.
• Note: The chicken spinach sausage is located in major national chains, this sausage contains asaigo cheese and spices. in it.

ITALIAN SAUSAGE, TOMATO, AND CREAM WITH BOW TIES

Steps:

• Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
• Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
• Add tomatoes, olives, cream, salt and parsley. Simmer until mixture thickens slightly, about 4 minutes.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking.
• Toss with mixture and sprinkle with parmesan.

BOW TIE PASTA WITH SAUSAGE AND TOMATOES

Steps:

• 1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• 2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
• 3. Stir cooked pasta into sauce, and heat through.

BOW TIE PASTA WITH SAUSAGE AND SWEET PEPPERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
• Toss pasta with sausage sauce and serve.