Thursday, May 6, 2010

Creamy Sausage and Tomato Bowtie Pasta

The first time I tried this pasta dish I knew I had to have the recipe. This has now become one of my favorite comfort recipes. The best part is, I have never tasted anything like this at a restaurant. I know how to make it by heart at this point, and the only thing that would make it better is a big 'ole piece of garlic cheese bread. Which I have yet to find a good recipe for, ideas?

Creamy Sausage and Tomato Bowtie Pasta

2 tbsp Extra Virgin Olive Oil (EVOO)
3 cloves of garlic (diced)
1/2 cup yellow onion (chopped)
1/2 tsp red pepper flakes
1 pound ground seasoned pork sausage
1/2 tsp salt
2 tsp corn starch
2 cups heavy whipping cream
1 can diced tomatoes and chiles (Rotel)
12 ounces bowtie pasta
Parmesan cheese

Cook pasta according to directions. Drain and set aside.

Heat EVOO in large skillet over medium heat. Add in garlic, onion, red pepper flakes and mix for 1 minute. Add in ground sausage and cook for ~6 minutes or until meat is no longer pink. In a small dish blend salt and cornstarch, add to skillet and mix with meat. In a medium bowl mix Rotel and heavy whipping cream, pour into skillet and simmer for 5 minutes. Remove from heat, stir in cooked pasta, and let stand for 10 minutes to thicken, stirring occasionally. Serve with fresh grated Parmesan.

A little warning though, this does have some kick to it (thanks to the diced chiles and red pepper). So if you are looking for something a little less fiery I would go ahead and just add a plain can of diced tomatoes.

A little tip for the pasta: to not let the pasta stick to pan or each other add 1 tsp of EVOO to water. This isn't needed for bowtie pasta necessarily, but the trick works wonders for lasagna and spaghetti noodles.

One last note is really about the skillet. They don't sell mine anymore, we received it as a wedding present from Macy's, but I recommend everyone to get something similar. It is perfect to cook almost everything, like the Calphalon Everyday Pan.

What would you try changing into this recipe? Any pasta making secrets you would like to share? I am just dying to make my own ravioli!

1 comment:

  1. Hi Debbie, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit

    - The RO*TEL Across America Team


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