If you’re looking for a weeknight dinner that’s cozy, comforting, and incredibly satisfying, this Bow-Tie Pasta with Sausage and Broccoli Recipe is exactly what you need. I absolutely love how the creamy sauce hugs every bite of pasta and pockets of tender sausage and bright broccoli make it so flavorful. When I first tried this recipe, it quickly became a staple in my kitchen because it manages to feel a little fancy but comes together in just 30 minutes—perfect for busy evenings!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, perfect for busy weeknights or last-minute guests.
- One-Pan Comfort: The sauce and pasta cook together in one pan, saving you dishes and time.
- Balanced Flavors: Spicy sausage, tangy sun-dried tomatoes, and fresh broccoli create a delicious harmony.
- Family Favorite: My family goes crazy for this dish—it’s always requested again and again.
Ingredients You’ll Need
The magic of this Bow-Tie Pasta with Sausage and Broccoli Recipe is in its simple, fresh ingredients that come together effortlessly. From the spicy Italian sausage to the bright crunch of broccolini, each component plays an important role. When shopping, I always pick fresh broccolini or broccoli crowns that look vibrant and firm.
- Extra virgin olive oil: Adds a fruity base flavor and helps brown the sausage nicely.
- Italian sausage (removed from casings): Using spicy or sweet Italian sausage depends on your preference; I usually go spicy for a kick.
- Yellow onion: Provides a sweet, aromatic flavor once sautéed; fresh and firm onions work best.
- Kosher salt: Essential for seasoning both the pasta water and the sauce to bring all the flavors alive.
- Garlic cloves: Freshly chopped garlic infuses the sauce with warmth and depth.
- Crushed red chili flakes: Adds just the right amount of heat—adjust according to your spice tolerance.
- Sun-dried tomatoes: Bring a tangy, slightly sweet dimension that contrasts beautifully with the creamy sauce.
- Chicken broth: A flavorful liquid base for the sauce that beats just using water every time.
- Broccolini: Tender and slightly sweet, it cooks quickly and adds great texture.
- Dried short pasta (bowties recommended): Bowtie pasta makes this dish extra fun and perfect for holding sauce.
- Heavy cream: I love how this transforms the sauce into silky richness without being too heavy.
- Parmesan cheese: Freshly grated cheese melts into the sauce and adds a nutty finish.
Variations
One of the things I love about this Bow-Tie Pasta with Sausage and Broccoli Recipe is how easy it is to make it your own. I’ve tried a few twists to keep it exciting—feel free to get creative and tailor it to whatever mood you’re in!
- Vegetarian variation: Swap out sausage for mushrooms or plant-based sausage for a meat-free version that’s just as hearty.
- Spice it up: Add more crushed red chili flakes or a dash of hot sauce if you’re craving some extra heat—I love this on chilly nights.
- Different greens: If broccolini isn’t available, kale or spinach work well—just add them towards the end to keep their freshness.
- Dairy-free option: Use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan for a creamy, cheesy feel without dairy.
How to Make Bow-Tie Pasta with Sausage and Broccoli Recipe
Step 1: Brown the Sausage and Sauté Onion
Start by heating your olive oil in a wide pan over medium-high heat. Once shimmering, add the sausage (casings removed) and break it up with a wooden spoon as it cooks. You’ll want to cook it until it’s no longer pink, about 5 minutes. This browning step adds depth of flavor and some delicious crispy bits. Transfer the sausage out with a slotted spoon—don’t dump out the fat! Next, toss in your chopped onion with a splash of water or broth. Stir and cook until softened, about 1-2 minutes. This step helps release all those rich browned bits stuck to the pan, which is pure flavor gold.
Step 2: Add Aromatics and Sun-Dried Tomatoes
Sprinkle in the kosher salt, garlic, and crushed red chili flakes. Stir quickly for just about 30 seconds until your kitchen smells fragrant. Then, add the moist sun-dried tomatoes. These little bursts of sweetness and tang balance the savory sausage beautifully. Keep your heat moderate here so the garlic doesn’t burn, which you definitely want to avoid for a clean flavor.
Step 3: Simmer in Broth and Cook Pasta with Broccolini
Return the cooked sausage to the pan and pour in the chicken broth. Stir everything together and bring to a simmer. While the sauce is warming up, you’ll boil your pasta in a large pot of salted water. Here’s a trick I discovered: cook the pasta for exactly 8 minutes—just shy of fully al dente—because it will finish cooking in the sauce. Add the broccolini to the boiling pasta water in the last 30 seconds to give it a bright, tender-crisp texture.
Step 4: Finish the Sauce and Combine Everything
Drain the pasta and broccolini and immediately add them to the pan with the sausage mixture. Pour in the heavy cream and sprinkle in the Parmesan cheese. Turn your heat up to medium-high and let the sauce simmer gently for 5-8 minutes. You want it to thicken slightly and become velvety—stir occasionally so nothing sticks or burns. When the sauce is the perfect creamy consistency, you’re ready to serve!
Pro Tips for Making Bow-Tie Pasta with Sausage and Broccoli Recipe
- Salt Your Pasta Water:** Don’t be shy! Salting your pasta water like the sea is key—it seasons the pasta from the inside out.
- Undercook Pasta Slightly: Cooking pasta just shy of done lets it soak up sauce flavors without turning mushy.
- Save Pasta Water: If your sauce seems too thick, splash in some reserved pasta water to loosen it up beautifully.
- Don’t Rush Simmering: Letting the sauce reduce slowly makes it rich and silky—patience pays off every time.
How to Serve Bow-Tie Pasta with Sausage and Broccoli Recipe
Garnishes
I love topping this pasta with an extra grating of Parmesan and a sprinkle of freshly cracked black pepper. Sometimes I add a few fresh basil leaves or chopped parsley for a pop of color and freshness that brightens the rich sauce.
Side Dishes
Simple is best with this full-flavored dish—something like a crisp Caesar salad or garlic bread always pairs perfectly and rounds out the meal without overshadowing the pasta.
Creative Ways to Present
For special occasions, I’ve served this Bow-Tie Pasta with Sausage and Broccoli Recipe in individual shallow bowls garnished with a drizzle of good-quality olive oil and a few toasted pine nuts on top for crunch—it wows guests every time and looks gorgeous on the table.
Make Ahead and Storage
Storing Leftovers
I store leftover pasta in an airtight container in the fridge for up to 3 days. Interestingly, the sauce thickens as it cools, so before serving, I add a splash of broth or cream to revive that saucy, luscious texture.
Freezing
Freezing this dish is totally doable, but I recommend freezing it without the cream to preserve the best flavor and texture. Then, when reheating, stir in fresh cream or a bit of milk to bring back the creaminess you crave.
Reheating
The best way I’ve found to reheat is gently on the stovetop over medium-low heat. Add a splash of broth or cream and stir frequently so the pasta warms evenly without drying out or sticking. You’ll get that fresh-off-the-stove taste back in minutes.
FAQs
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Can I use regular broccoli instead of broccolini in this recipe?
Absolutely! Regular broccoli works great. Just cut it into bite-sized florets and add it to the boiling pasta water a little earlier since broccoli usually takes slightly longer to cook than broccolini.
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Is it okay to use pre-cooked sausage?
You can, but you’ll want to skip the initial browning step and just warm it through with the sauce to avoid overcooking and drying out the meat. Just crumble it up and add it when you add the broth.
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Can I make this recipe gluten-free?
Yes! Simply swap the bow-tie pasta for a gluten-free pasta variety. Just watch the cooking time closely, as gluten-free pasta can cook differently.
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How spicy is this Bow-Tie Pasta with Sausage and Broccoli Recipe?
It’s moderately spicy thanks to the crushed red chili flakes and Italian sausage, but you can always adjust the heat level by using sweet sausage or cutting back on the chili flakes.
Final Thoughts
Honestly, I think this Bow-Tie Pasta with Sausage and Broccoli Recipe is one of those dishes that quickly feels like a classic in your home. It’s comforting without being heavy, flavorful without complicated steps, and always brings everyone to the table hungry for more. Give it a try on your next busy night—you’ll appreciate how easy it is to make and how deeply satisfying it tastes, just like I did when I first discovered it!
Print
Bow-Tie Pasta with Sausage and Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Bow-Tie Pasta with Sausage and Broccoli is a quick and delicious one-pan pasta dish combining savory Italian sausage, tender broccolini, sun-dried tomatoes, and a light creamy sauce. Perfect for a comforting weeknight dinner, this recipe yields tender pasta simmered in a flavorful broth-based sauce enriched with heavy cream and Parmesan cheese, ready in just 30 minutes.
Ingredients
Meat and Vegetables
- 1 pound uncooked Italian sausage (removed from casings)
- 1 medium yellow onion, chopped (about 1 cup)
- 1 bunch broccolini, stems trimmed and sliced into bite-size pieces
Dry and Canned Ingredients
- 12 ounces dried short pasta (such as penne, bowtie, or rigatoni)
- ½ – 1 teaspoon crushed red chili flakes (to taste)
- ½ cup moist sun-dried tomatoes, sliced into ¼-inch pieces
- 2 cups chicken broth
Oils, Dairy, and Seasonings
- 2 tablespoons extra virgin olive oil
- Kosher salt (about ½ teaspoon plus more for pasta water)
- 2 garlic cloves, finely chopped
- 1 cup heavy cream
- ¼ cup freshly grated Parmesan cheese (plus extra for serving)
Instructions
- Prepare salted boiling water: Bring a large pot of water to a rapid boil. Add 2-3 tablespoons of kosher salt per 4 quarts of water until it tastes as salty as the sea. This will season the pasta properly as it cooks.
- Cook the Italian sausage: Heat a wide pan over medium-high heat and add the extra virgin olive oil. Add the sausage meat and cook, breaking it into chunks with a spoon, until no longer pink, about 5 minutes.
- Set sausage aside and sauté onions: Using a slotted spoon, transfer cooked sausage to a plate, keeping the rendered fat in the pan. Add the chopped onion along with a splash of water or broth to deglaze the pan. Cook for 1-2 minutes until the onions soften.
- Add aromatics and seasonings: Stir in ½ teaspoon kosher salt, finely chopped garlic, crushed red chili flakes, and sun-dried tomatoes. Cook just a few seconds until fragrant, careful not to burn the garlic.
- Simmer sauce base: Return the cooked sausage to the pan. Pour in the chicken broth and stir to combine. Bring the mixture to a gentle simmer while you prepare the pasta.
- Cook pasta and broccoli: Add the dried pasta to the boiling salted water and cook for exactly 8 minutes, slightly undercooking it. Add the broccolini to the boiling water about 30 seconds before draining.
- Finish pasta in sauce: Drain the pasta and broccoli together and add them to the pan with the sauce. Pour in the heavy cream and sprinkle the Parmesan cheese over the top. Increase heat to medium-high and simmer for 5-8 minutes, stirring occasionally, until the sauce thickens slightly and the pasta finishes cooking.
- Serve: Dish the pasta into bowls and top with additional freshly grated Parmesan cheese. Serve warm immediately for best flavor.
Notes
- This recipe is perfect for a quick, one-pan dinner that is both comforting and hearty.
- Adjust the amount of crushed red chili flakes to your preferred level of heat.
- Broccolini can be substituted with broccoli florets if preferred.
- Use freshly grated Parmesan for the best flavor and texture.
- Make sure not to overcook the pasta initially, as it will finish cooking in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 714 kcal
- Sugar: 8 g
- Sodium: 946 mg
- Fat: 45 g
- Saturated Fat: 19 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 115 mg
