If you’re anything like me and love a comforting pasta dish that’s quick to whip up yet full of flavor, then this Bow-Tie Pasta with Sausage and Broccoli Recipe is going to be your new weeknight hero. Imagine tender bow-tie pasta swimming in a creamy sauce with savory Italian sausage, bright pops of sun-dried tomatoes, and the fresh crunch of broccoli — it’s everything you want in a meal that feels special but comes together in just about 30 minutes. Trust me, once you try this, you’ll be making it again and again.
Why You’ll Love This Recipe
- Speedy and Simple: Perfect for busy nights when you want something hearty without fuss.
- Balanced Flavors: The spicy sausage and savory sun-dried tomatoes play beautifully with fresh broccoli.
- One-Pan Wonder: Less cleanup, more time to relax — everything cooks in one pan aside from boiling pasta.
- Family Favorite: My crew can’t get enough of this comforting dish, and I bet yours will love it too.
Ingredients You’ll Need
Each ingredient in this Bow-Tie Pasta with Sausage and Broccoli Recipe brings something special to the table. Using fresh broccolini or broccoli gives a nice crunch, and the Italian sausage pumps in rich, savory goodness. I always recommend checking your sausage quality for the best taste and using real Parmesan for that sharp cheesy finish.
- Extra virgin olive oil: Adds depth and helps brown the sausage perfectly.
- Italian sausage: Look for uncased sausage to crumble easily, packed with herbs and spices.
- Yellow onion: Provides a mild sweetness that mellows as it cooks.
- Kosher salt: Essential for seasoning and to salt the pasta water properly.
- Garlic cloves: Gives that aromatic punch that every pasta needs.
- Crushed red chili flakes: I like mine just a touch spicy — adjust to taste.
- Sun-dried tomatoes: These bring a tangy, rich sweetness that pairs perfectly with sausage.
- Chicken broth: Forms the base of the sauce and adds savory depth.
- Broccolini: Trimmed and sliced for quick cooking and fresh crunch.
- Dried short pasta (bow-tie preferred): Holds sauce well with its shape, but penne or rigatoni work too.
- Heavy cream: Creates the luscious, silky sauce that ties everything together.
- Freshly grated Parmesan cheese: Essential for savory umami flavor and finishing touch.
Variations
One of the things I love about this Bow-Tie Pasta with Sausage and Broccoli Recipe is how easy it is to make it your own. Whether you’re gluten-free, need a little less spice, or just want to shake things up, there are simple swaps you can try.
- Swap the sausage: I once used spicy chorizo instead of Italian sausage — my family went crazy for the smoky twist!
- Make it vegetarian: Omit the sausage and toss in some pan-roasted mushrooms or cooked lentils for a hearty veggie-friendly option.
- Try different greens: If broccolini is hard to find, regular broccoli, kale, or Swiss chard all work great here.
- Dairy-free variation: Use a coconut or cashew cream in place of heavy cream, and vegan Parmesan to keep things creamy and luscious.
How to Make Bow-Tie Pasta with Sausage and Broccoli Recipe
Step 1: Brown the Sausage and Sauté Onions
Start by heating your extra virgin olive oil in a large, wide pan over medium-high heat. When the pan is hot, crumble in your Italian sausage, stirring and breaking it up with a spoon. I like to get a nice golden sear on the sausage—it adds so much flavor. This should take about 5 minutes until the pink disappears. Scoop the cooked sausage out using a slotted spoon and set aside, leaving all those flavorful fats in the pan.
Step 2: Sauté the Onions and Build the Sauce Base
In the same pan, add your chopped yellow onion along with a splash of water or broth to deglaze the pan—it helps pick up all those brown bits stuck to the bottom. Cook for about 1-2 minutes until the onion softens. Then stir in the garlic, salt, crushed red chili flakes, and sun-dried tomatoes. I always wait until I can really smell the garlic before moving on—about 30 seconds.
Step 3: Simmer with Broth and Cook Pasta
Put the sausage back into the pan, pour in the chicken broth, and stir everything together. Let it come up to a gentle simmer while you start boiling your pasta. Don’t forget to salt your pasta water until it tastes like the sea—this is a game-changer for flavor. I recommend cooking the pasta for 8 minutes exactly because the pasta will finish cooking in the sauce later on—it’s a trick I discovered that keeps the texture perfect.
Step 4: Add Broccolini and Finish the Sauce
About 30 seconds before draining, toss your trimmed and sliced broccolini into the boiling pasta water. This quick blanch keeps it crisp-tender. Drain everything together and add it straight to your sauce pan. Stir in the heavy cream and freshly grated Parmesan cheese, then crank the heat to medium-high. Let it simmer for 5 to 8 minutes until the sauce thickens slightly and coats the pasta beautifully.
Step 5: Serve and Enjoy!
Ladle warm bowls of this creamy, flavorful pasta and don’t be shy with that extra Parmesan cheese on top. I love serving this family-style — it makes the dinner table feel cozy and inviting.
Pro Tips for Making Bow-Tie Pasta with Sausage and Broccoli Recipe
- Perfectly Al Dente Pasta: Timing is everything—I use a timer to boil the pasta for exactly 8 minutes to keep the bite just right when it finishes cooking in the sauce.
- Searing for Flavor: Don’t skip browning the sausage well—it builds richness and layers of flavor that make this dish irresistible.
- Broccolini Blanching: Adding broccolini just before draining keeps it tender-crisp, which contrasts beautifully with the creamy sauce.
- Sauce Thickness Check: Simmer the sauce until it slightly thickens but still coats the pasta perfectly to avoid it becoming too heavy or runny.
How to Serve Bow-Tie Pasta with Sausage and Broccoli Recipe
Garnishes
I’m a firm believer that a dish isn’t quite complete without the right finishing touches. For this pasta, I love sprinkling extra freshly grated Parmesan for that melty, salty pop. Sometimes a scattering of chopped fresh parsley or a squeeze of lemon juice brightens it up and adds a fresh note that cuts through the creaminess beautifully.
Side Dishes
Since this meal is so hearty, I usually keep my sides light and simple. A crisp green salad with a lemon vinaigrette or some roasted garlic bread pairs perfectly and rounds out the meal nicely without competing with the bold flavors of the pasta.
Creative Ways to Present
If you’re making this for a special occasion, try serving it family-style on a large wooden board with bowls of Parmesan and chili flakes for guests to customize. I’ve also layered in colorful heirloom cherry tomatoes for some vivid contrast, which really wows at parties and photo ops alike.
Make Ahead and Storage
Storing Leftovers
I like to cool leftovers quickly and store them in an airtight container in the fridge for up to 3 days. Because this dish has cream, I find it’s best enjoyed within a few days to keep the sauce fresh and the sausage tender.
Freezing
Freezing isn’t my go-to for this recipe because cream-based sauces can sometimes separate, but if you need to, I’d freeze only the cooked sausage and sauce separately without pasta, then toss cooked pasta in fresh when reheating.
Reheating
When reheating, I add a splash of chicken broth or cream to loosen the sauce, warming gently over medium-low heat on the stove. Microwaving can work, but stirring occasionally helps keep the sauce creamy and prevents it from becoming gummy.
FAQs
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Can I use regular broccoli instead of broccolini in this recipe?
Absolutely! Regular broccoli works just as well. Just trim it into bite-sized florets and blanch it slightly longer if needed to ensure tenderness that matches the pasta cooking time.
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Is it okay to substitute the heavy cream with a lighter option?
You can, though the sauce won’t be quite as rich or creamy. Half-and-half or whole milk can work if you simmer gently to prevent curdling, but I recommend heavy cream for that silky texture I love.
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How can I make this recipe spicier or milder?
Adjust the crushed red chili flakes to your preference. Adding more will spice it up, or omit them completely for a kid-friendly, milder dish. You can also add a pinch of smoked paprika for smoky heat without overwhelming the other flavors.
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What pasta shapes work best in this Bow-Tie Pasta with Sausage and Broccoli Recipe?
While bow-tie (farfalle) pasta is ideal because it holds sauce nicely in its folds, other short pasta shapes like penne or rigatoni are great substitutes. Avoid very thin pastas like angel hair, which won’t stand up to the hearty sauce.
Final Thoughts
This Bow-Tie Pasta with Sausage and Broccoli Recipe has become one of those dependable dishes I turn to when I want a balance of comforting richness and fresh bites, all without spending hours in the kitchen. I absolutely love how it comes together — every ingredient shines, yet they all feel like they belong together. I truly hope you enjoy making it (and eating it!) as much as I do — and when you serve it up, you might find it quickly becoming a favorite in your home too. Give it a try, and let me know how it turns out!
Print
Bow-Tie Pasta with Sausage and Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Bow-Tie Pasta with Sausage and Broccoli is a quick and flavorful one-pan meal that combines tender Italian sausage, fresh broccolini, and sun-dried tomatoes in a creamy Parmesan sauce. Perfect for a hearty weeknight dinner, it delivers balanced flavors and textures in just 30 minutes.
Ingredients
Meat and Seasonings
- 1 pound uncooked Italian sausage, removed from casings
- Kosher salt, to taste (about ½ teaspoon plus salted pasta water)
- ½-1 teaspoon crushed red chili flakes, to taste
Vegetables and Aromatics
- 1 medium yellow onion, chopped (about 1 cup)
- 2 garlic cloves, finely chopped
- ½ cup moist sun-dried tomatoes, sliced into ¼-inch pieces
- 1 bunch broccolini, stems trimmed and sliced into bite-size pieces
Liquids and Dairy
- 2 tablespoons extra virgin olive oil
- 2 cups chicken broth
- 1 cup heavy cream
- ¼ cup freshly grated Parmesan cheese, plus more for serving
Pasta
- 12 ounces dried short pasta (such as penne, bowties, or rigatoni)
Instructions
- Boil the Pasta Water: Bring a large pot of water to a rolling boil. Add 2-3 tablespoons of kosher salt per 4 quarts of water until it tastes like seawater. This will season the pasta properly.
- Cook the Sausage: Heat a large wide pan over medium-high heat and add the olive oil. Add the Italian sausage, breaking it into chunks with a spoon, and cook until no longer pink, about 5 minutes. Remove the meat with a slotted spoon to a plate, leaving the fat in the pan.
- Sauté the Onion: To the same pan with the sausage fat, add the chopped onion along with a splash of water or chicken broth. Stir to release any browned bits from the bottom and cook for 1-2 minutes until softened.
- Add Garlic and Tomatoes: Stir in ½ teaspoon kosher salt, the minced garlic, crushed red chili flakes, and sliced sun-dried tomatoes. Cook for a few seconds until fragrant, being careful not to burn the garlic.
- Simmer the Sauce: Return the cooked sausage to the pan, add the chicken broth, and stir. Bring the mixture to a gentle simmer while the pasta cooks.
- Cook Pasta and Broccolini: Add the dried pasta to the boiling salted water and cook for exactly 8 minutes, keeping it slightly undercooked. Add the broccolini to the pasta water about 30 seconds before draining. Drain both together.
- Combine and Finish: Add the drained pasta and broccolini to the pan with the sauce. Pour in the heavy cream and sprinkle the Parmesan cheese on top. Increase heat to medium-high and simmer for 5-8 minutes, stirring occasionally, until the sauce thickens slightly and the pasta finishes cooking.
- Serve: Dish into bowls and serve warm, topped with extra freshly grated Parmesan cheese.
Notes
- This recipe is ideal for a quick, satisfying dinner cooked mostly in one pan for easy cleanup.
- You can substitute broccolini with regular broccoli or other green vegetables like spinach if preferred.
- Adjust the crushed red chili flakes to control the heat level according to your taste.
- Using sun-dried tomatoes packed in oil will enhance the flavor, but be sure to chop them finely.
- Allowing the pasta to finish cooking in the sauce helps it absorb more flavor and ensures a creamier texture.
- Serve with extra Parmesan cheese on the side for added richness.
Nutrition
- Serving Size: 1 serving
- Calories: 714 kcal
- Sugar: 8 g
- Sodium: 946 mg
- Fat: 45 g
- Saturated Fat: 19 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 115 mg
