Bow Tie Pasta with Sausage and Sweet Peppers: A Flavorful Italian Feast

Bow tie pasta, also known as farfalle, is a delightful pasta shape that’s perfect for capturing flavorful sauces. In this recipe, we’re pairing it with the savory goodness of Italian sausage and the sweetness of bell peppers, creating a vibrant and satisfying dish that’s perfect for a weeknight dinner or a weekend gathering. This Bow Tie Pasta with Sausage and Sweet Peppers is a culinary journey to Italy without leaving your kitchen, combining simplicity with robust flavors that will tantalize your taste buds.

This recipe is easily customizable to suit your preferences. You can adjust the type of sausage, add more vegetables, or spice things up with a pinch of red pepper flakes. The possibilities are endless!

**Why You’ll Love This Recipe:**

* **Flavorful and satisfying:** The combination of savory sausage, sweet peppers, and perfectly cooked pasta is a taste sensation.
* **Easy to make:** This recipe requires minimal effort and is ready in under an hour.
* **Customizable:** Adapt the ingredients to your liking and create your own signature version.
* **Perfect for any occasion:** Whether it’s a weeknight dinner or a special gathering, this dish is sure to impress.
* **Kid-friendly:** The colorful vegetables and fun pasta shape make this a hit with kids of all ages.

**Ingredients:**

* 1 pound bow tie pasta (farfalle)
* 1 pound Italian sausage (sweet or hot), casings removed
* 1 large onion, chopped
* 2 bell peppers (any color), seeded and chopped
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 1/2 cup dry red wine (optional, but recommended for depth of flavor)
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon red pepper flakes (optional, for heat)
* Salt and freshly ground black pepper to taste
* 1/4 cup chopped fresh parsley, for garnish
* Grated Parmesan cheese, for serving
* 2 tablespoons olive oil
* 1 cup pasta water, reserved

**Equipment:**

* Large pot for boiling pasta
* Large skillet or Dutch oven
* Cutting board
* Knife
* Garlic press (optional)
* Measuring cups and spoons

**Detailed Instructions:**

**Step 1: Cook the Pasta**

1. Bring a large pot of salted water to a rolling boil. The salt is crucial for seasoning the pasta from the inside out.
2. Add the bow tie pasta and cook according to package directions, until al dente. Al dente means “to the tooth” in Italian, so the pasta should be firm but not hard. Usually, this takes about 8-10 minutes, but always check the package instructions for the specific cooking time of your pasta brand.
3. Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is a secret weapon for creating a creamy and emulsified sauce. Ladle it out and set it aside.
4. Drain the pasta in a colander and set it aside.

**Step 2: Brown the Sausage**

1. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Make sure the skillet is large enough to accommodate all the ingredients later.
2. Add the Italian sausage to the skillet, breaking it up with a spoon. Cook, stirring occasionally, until the sausage is browned and cooked through. There should be no pink remaining. If the sausage is very fatty, you may want to drain off some of the excess grease. However, a little bit of fat adds flavor to the sauce.
3. Remove the sausage from the skillet and set it aside.

**Step 3: Sauté the Vegetables**

1. Add the chopped onion to the skillet and cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add the chopped bell peppers and minced garlic to the skillet. Cook, stirring occasionally, until the peppers are tender-crisp, about 5-7 minutes. The peppers should be slightly softened but still have a bit of bite.
3. If the skillet seems dry, add a tablespoon or two of olive oil to prevent the vegetables from sticking.

**Step 4: Simmer the Sauce**

1. Pour the crushed tomatoes into the skillet with the vegetables. Stir to combine.
2. If using, pour the dry red wine into the skillet. The wine will add depth and complexity to the sauce. Let it simmer for a few minutes to allow the alcohol to evaporate.
3. Add the dried oregano, dried basil, and red pepper flakes (if using) to the skillet. Stir to combine.
4. Season with salt and freshly ground black pepper to taste. Remember that the sausage is already seasoned, so start with a small amount of salt and adjust as needed.
5. Bring the sauce to a simmer, then reduce the heat to low and simmer for at least 15-20 minutes, or longer for a richer flavor. The longer the sauce simmers, the more the flavors will meld together.

**Step 5: Combine and Serve**

1. Return the cooked sausage to the skillet with the sauce. Stir to combine.
2. Add the cooked pasta to the skillet with the sauce and sausage. Toss to coat evenly. If the sauce seems too thick, add a little of the reserved pasta water to thin it out. The pasta water contains starch, which will help to create a creamy and emulsified sauce that clings to the pasta.
3. Cook for a minute or two, allowing the pasta to absorb some of the sauce.
4. Remove from heat and garnish with chopped fresh parsley.
5. Serve immediately, topped with grated Parmesan cheese. A side of crusty bread is perfect for soaking up any leftover sauce.

**Tips and Variations:**

* **Sausage:** Use any type of Italian sausage you prefer, such as sweet, hot, or mild. You can also use turkey sausage or chicken sausage for a lighter option. For a vegetarian option, use plant-based sausage. Before adding, you can grill or bake the sausage instead of browning it in the pan.
* **Peppers:** Use any color of bell pepper you like, or a combination of colors. You can also add other vegetables, such as mushrooms, zucchini, or onions. Consider adding roasted red peppers for an intense sweetness.
* **Spice:** Add a pinch of red pepper flakes for a touch of heat. You can also use a pinch of cayenne pepper or a dash of hot sauce.
* **Herbs:** Use fresh herbs instead of dried herbs for a brighter flavor. Fresh basil, oregano, or thyme would all be delicious.
* **Cheese:** Use any type of cheese you like, such as Parmesan, Romano, or Asiago. You can also add a dollop of ricotta cheese to each serving.
* **Wine:** If you don’t want to use red wine, you can substitute chicken broth or vegetable broth.
* **Creamy Sauce:** For a creamier sauce, stir in a dollop of heavy cream or sour cream at the end.
* **Make it Ahead:** The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the sauce and add the cooked pasta before serving.
* **Freezing:** This dish can be frozen for up to 2 months. Allow the pasta to cool completely before freezing. Thaw overnight in the refrigerator and reheat before serving. It is best not to add the parmesan cheese before freezing.
* **Gluten-Free:** Use gluten-free bow tie pasta to make this recipe gluten-free.
* **Vegetarian:** Replace the sausage with grilled or roasted vegetables, such as eggplant, zucchini, and mushrooms, or a plant-based sausage alternative.
* **Add Greens:** Toss in a handful of spinach or kale during the last few minutes of cooking for added nutrients.

**Serving Suggestions:**

* Serve as a main course with a side salad and crusty bread.
* Serve as a side dish to grilled chicken, fish, or steak.
* Pack it in a lunchbox for a delicious and satisfying meal.
* Bring it to a potluck or party – it’s always a crowd-pleaser!

**Nutritional Information (Approximate per serving):**

* Calories: 550-650
* Protein: 30-35g
* Fat: 25-30g
* Carbohydrates: 50-60g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

**Storing Leftovers:**

Store leftover Bow Tie Pasta with Sausage and Sweet Peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until heated through.

**Enjoy your delicious and easy Bow Tie Pasta with Sausage and Sweet Peppers! Bon appétit!**