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Bow Tie Pasta by

Source: Amanda Womack

When using regular beef instead of sausage, you might want to use more salt and red pepper flakes. Also, you can always brown the onion and garlic in butter (oil) before adding the beef, if you want. This recipes makes a LOT, so you might have better luck pouring the sauce into the big pot you cooked the pasta in! :)


1 (12 oz) package of bowtie pasta (I prefer the mini ones!)
2 Tbsp. Olive Oil
1 lb. ground Italian sausage or beef
1/2 tsp. red pepper flakes (optional)
1/2 c. diced onion
3 cloves garlic, minced
1 (28 oz) can Italian-style diced tomatoes (drained)
1 1/2 c. heavy cream
1/2 tsp. salt


Boil water to cook pasta.

Cut the casings off of the sausage (or beef) and crumble. Heat oil in large skillet over medium heat. Cook meat (and pepper flakes if added) until sausage is browned.

Stir in onion and garlic and cook until tender.

Stir in tomatoes, cream and salt. Simmer until thickened (8-10 minutes). Stir pasta into sauce until well mixed and heated throughout.

Servings: 8

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