Bow-Tie Pasta with Sausage, Peas, and Mushrooms

Bow-Tie Pasta with Sausage, Peas, and Mushrooms

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"A great sauceless pasta dish that includes meat, a starch, and vegetables all in one dish."

Ingredients 45 m {{adjustedServings}} servings 1026 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1026 kcal
  • 51%
  • Fat:
  • 54.2 g
  • 83%
  • Carbs:
  • 98.9g
  • 32%
  • Protein:
  • 39.2 g
  • 78%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1518 mg
  • 61%

Based on a 2,000 calorie diet

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  1. Heat 2 tablespoons olive oil in a large skillet over high heat; cook and stir sausage in the hot oil, breaking up any large chunks, until browned and crumbly, about 5 minutes. Transfer cooked sausage to a plate.
  2. Heat 2 more tablespoons olive oil in the same large skillet over medium heat; cook and stir mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper in the hot oil until mushrooms are tender and all the liquid has evaporated, about 8 minutes.
  3. Stir peas into mushroom mixture and cook until peas are warmed, about 2 minutes. Return sausage to mushroom mixture; cook and stir until flavors have blended and sausage is heated, about 3 minutes.
  4. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain pasta, reserving 1/2 cup pasta water. Return pasta to pot and stir in sausage-mushroom mixture; cook and stir, adding reserved pasta water as needed, until mixture is evenly mixed, about 5 minutes.
  5. Drizzle remaining 1/4 cup olive oil over pasta mixture and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Add Parmesan cheese; toss to combine.
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Reviews 4

  1. 5 Ratings


Recipe Group Selection: 05, October 2013 ~ This was just ok for us. Even adding the pasta water to the mix, it was kinda dry. I sautéed poblano peppers in place of the mushrooms as we don't care for them. We liked all the ingredients but just felt it was missing moisture. Not sorry that I tried it, but was hoping for a little more flavor.


We just loved this recipe. This recipe is a fast recipe to prepare on a busy night. I had done a couple of tweeks to this recipe. I added onions and sub corn for peas. For the cooking I also did a few changes. In the Oil I sauted the onions and mushrooms for about 3 minutes then added the sausage meat. Cooked until the meat was cooked through then added the corn. When pasta was ready completed the recipe as written. Will be doing this again.


I think I really prefer pasta with a sauce. I used hot turkey Italian sausage and added about 1/2 white wine to the mushrooms as they simmered, and allowed the liquid to evaporate before moving on to the next step. This needed some garlic, too, in my opinion. It would have been very bland without the hot sausage.