Bow Ties with Sausage, Tomatoes, and Cream Recipe

This had a great flavor, and my husband really enjoyed it. However, the recipe does not say to drain the grease before adding the cream. I didn't, and it turned out really greasy--as well as a strange orange color :-). I will definately drain the grease next time. I am also going to substitute ground italian sausage. The links didn't provide a unique-enough texture for all the trouble I went to. Other than that, I would highly recommend it!

Delicious - hearty and satisfying. We used turkey italian sausage and fat free half and half to cut down on the fat, and 2 cans of Italian diced tomatoes instead of plum tomatoes. I also added about 5 oz. frozen chopped spinach (thawed) to boost nutrition and flavor. My whole family loved it!

Hmmm...one problem with this recipe. Made large batch for Mr P last night so he could heat up the leftovers this evening as I'll be working late. Trouble is, he liked it so much that he scoffed most of it in one go - so he'll be on very slim rations indeed! Made exactly as per recipe, only substituting spicy Italian sausage for sweet and basil for parsley as that's what I had to hand. Extremely tasty and presents well - would definitely serve to guests (if Himself doesn't neck the lot first). Thanks for a very quick, easy and delicious recipe.

House favorite This is a great base recipe. I have made this multiple times. If cream is too much or too many calories whole milk is just as fine but less rich. We prefer using the Mini Farfal pasta. We determined the pasta size should dictate how fine one breaks up the sausage in the first steps. I break it up very well. If you like more heat, just add more red peppers in the beginning-less, reduce. Try garnishing with roasted green, red, yellow (any) peppers and you may start adding them to the recipe when combining the pasta… We roast the green peppers in the toaster oven with a quick spritz of oil and broil setting- but watch carefully because they go from just right to over cooked very fast. We also plate with fresh grated Parmesan sprinkled on top.

My family and I really liked this dish. I adjusted the ingredients a bit to accommodate 1 lb. of pasta. Also, I used San Marzano tomatoes, and because of their consistency, it wasn't necessary to drain them. I just roughly crushed them by hand in a bowl. I also added about 1 tablespoon of balsamic vinegar to up the acid a bit and that was key, along with a tablespoon of Italian seasoning. I topped ours with grated Pecorino-Romano cheese and freshly sliced basil.

This came out very good! Instead of using sausage crumbled with the casings removed, I par-boiled 6 sweet Italian sausage links and then cut them all into slices and then browned them in the skillet after. I only added a 14 oz can of Italian style diced tomatoes, and that was plenty for us. I also added a cup and a half of cream cheese to the mixture along with the heavy cream and it was really good! I did not use the red pepper flakes because I don’t like them.

Love this stuff! We have made it as written, which was delicious, as well as with hot Italian sausage (it was all we had, also removed the pepper flakes), which turned this dish up to AMAZING. I am not a person who can handle a lot of heat in my food, but this dish shines with the extra spice. I also replaced the cream with blended cottage cheese and it turns out even creamier, with less than half the fat and sacrificing no flavor/texture. With the CC is the only way we make it now! It curdles when you put it in the pan at first, but just trust the process and keep stirring it until it looks homogenized and a silky rosa sauce forms.

Yum! I added fresh sliced mushrooms at same time as onions. Also added a teaspoon of Italian seasoning when adding tomatoes. Added about 3/4 cup of grated parmesan and a bag of fresh baby spinach after stirring in cream. Fabulous.

Not bad. The best part of the recipe is the simplicity. It leaves a lot of room to add your own stamp to it. As a result, I made this with Corizo sausage instead of Italian, and I added squash and mushrooms to increase the amount of vegetables, and make it a one pot type of meal. As a personal preference I also will reduce the amount of heavy cream down to a cup, the one and a half cup was too much for me. I also had some chicken breast that I needed to use, so I cut it against the grain and sauteed that and added that as well.

Delicious, and super easy. I added green and red bell peppers for a little sweetness during the onion sauté. I also added Italian Seasoning after adding tomatoes and sauce for extra flavor.

Delicious with Field Roast italian vege sausage for any fellow vegetarians

i found this recipe in magazine, with the only difference being shaved parm cheese, but i just wanted to say that my dad loves this! it had so much flavor and is one of the best dishes i've ever made

Just made this tonight and WOW is this delicious!!!

This is so delicious! I made just couple of tweaks. I use ground Italian turkey sausage, fat free creamer, and add fresh spinach. I top with fresh basil (instead of parsley) and pecorino Romano cheese.

This recipe has been in our regular rotation for 10+ years now. Quick, easy and delicious!

We LOVE it- kids especially love it- I have substituted almost every ingredient at least once and it is still wonderful. Once used half & half- reduced the amount to about 1 C but it was still great. Often mix venison & sausage for large batches.

Exactly what I was craving.

I use two 14.5 oz cans of diced tomatoes with basil, garlic and oregano and top with parmesan cheese.

The flavor is incredible and so comforting.

Turned out amazing with zero effort.