Description
A creamy and savory pasta dish featuring bow tie (farfalle) pasta tossed with crumbled Italian sausage in a rich tomato‑cream sauce, brightened with spinach and parsley.
Ingredients
Units
Scale
- 12 oz bow tie (farfalle) pasta
- 2 Tbsp olive oil
- 1 lb Italian sausage, casings removed
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup diced onion
- 3–4 cloves garlic, minced
- 28 oz can Italian‑style plum tomatoes, drained and chopped
- 1 1/2 cups heavy cream
- 1 cup spinach leaves, roughly chopped
- Fresh parsley, minced (for garnish)
Instructions
- Bring a large pot of salted water to a boil; cook pasta until al dente according to package instructions, then drain.
- Meanwhile, heat olive oil in a large skillet over medium‑high heat.
- Add sausage (and red pepper flakes if using); cook, crumbling the meat, until browned and no longer pink.
- Add diced onion and garlic; cook until the onion is softened, about 3–4 minutes.
- Stir in chopped tomatoes and heavy cream; reduce heat and simmer until sauce thickens, about 8–10 minutes.
- Add spinach and cook for another 2–3 minutes, until wilted.
- Stir in the cooked pasta, tossing until everything is coated and heated through.
- Sprinkle with fresh parsley and serve immediately.
Notes
- Use mild, sweet, or hot Italian sausage—or turkey sausage for a lighter option.
- If you don’t have heavy cream, substitute with ¼ cup melted butter plus ¾ cup milk.
- Leftovers store well in the fridge for up to 4 days; reheat with a splash of cream or water.
- For extra flavor, stir in freshly grated Parmesan or basil before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 748 kcal
- Sugar: 7 g
- Sodium: 769 mg
- Fat: 51 g
- Saturated Fat: 23 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 125 mg