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Bow Ties with Sausage, Tomatoes and Cream

Bow Ties with Sausage, Tomatoes and Cream

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Linda Caroline

A friend gave this recipe to me a few years back, and my family can't seem to get enough of it. It sounds strange with cream in it, but that just enhances the flavor and texture. This is a very easy recipe.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 656 kcal
  • 33%
  • Fat:
  • 42.1 g
  • 65%
  • Carbs:
  • 50.9g
  • 16%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 1088 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  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. Sprinkle with parsley.
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Reviews

LCAROLINE
594
10/23/2007

Hello! I am the submitter of this great recipes. I'm amazed at the wonderful reviews, but wonder why some have so much trouble with the sauce. The sauce is not to be poured over the pasta. It's supposed to be added and then mixed to the pasta. Therefore, it absorbs into the pasta and is never too thin or runny.

BenevolentEmpress
364
5/13/2007

Delicious - hearty and satisfying. We used turkey italian sausage and fat free half and half to cut down on the fat, and 2 cans of Italian diced tomatoes instead of plum tomatoes. I also added about 5 oz. frozen chopped spinach (thawed) to boost nutrition and flavor. My whole family loved it!

Amanda P.
228
12/29/2003

This had a great flavor, and my husband really enjoyed it. However, the recipe does not say to drain the grease before adding the cream. I didn't, and it turned out really greasy--as well as a strange orange color :-). I will definately drain the grease next time. I am also going to substitute ground italian sausage. The links didn't provide a unique-enough texture for all the trouble I went to. Other than that, I would highly recommend it!