One-Pot Italian Sausage and Bow-Tie Pasta Recipe

It doesn’t get much easier than a one‑pot dinner on a busy weeknight. This Italian Sausage Bow Tie Pasta combines tender farfalle (bow tie pasta), savory Italian sausage, bright peas, mushrooms, fresh basil and grated Parmesan for a satisfying meal that’s on the table in about 30 minutes. Minimal prep, minimal dishes, maximum flavor.

Busy schedules call for dependable recipes that deliver both speed and comfort. This sausage bow tie pasta uses just a handful of ingredients and cooks in one pan so cleanup is quick. The starch released from the pasta while it cooks creates a naturally silky finish, so you don’t need heavy cream to get a creamy result.

Why you’ll love this recipe

• One‑pot convenience: everything cooks in a single skillet for fast cleanup.
• Speed: ready in roughly 30 minutes, perfect for weeknights.
• Creamy texture without cream: pasta starch thickens the cooking liquid into a silky sauce.
• Flexible and family friendly: swap vegetables or pasta shapes to suit what you have on hand.

Recipe ingredients

This simple pasta relies on high‑quality Italian sausage for most of its flavor and a few complementary ingredients to round it out.

• Italian sausage — using a flavorful sausage is key. Turkey Italian sausage is a lean option that still delivers great taste.
• Bow tie pasta (farfalle) — whole wheat or regular, or substitute another short pasta like penne, shells, or fusilli.
• Mushrooms and peas — cremini mushrooms add umami; fresh or frozen peas add a pop of color and sweetness.
• Fresh basil — stirred in at the end for bright herbal flavor.
• Parmesan cheese — grated parmesan enriches the finished dish; omit for a dairy‑free version.

See the recipe card below for exact ingredient amounts.

How to make sausage bow tie pasta

This one‑pot method is straightforward and forgiving. The sequence below highlights the technique; follow the full recipe card for exact times and quantities.

1. Brown the sausage. Heat a tablespoon of olive oil in a large sauté pan over medium heat. Add the sausage and break it into bite‑size pieces. Cook until mostly browned.
2. Sauté the mushrooms. Add another drizzle of oil if needed and cook the mushrooms until their moisture evaporates and they turn golden.
3. Add water and pasta. Pour in water, scrape up any browned bits, then add the bow tie pasta and a pinch of salt. Stir to combine.
4. Simmer uncovered. Bring to a boil, then reduce to a gentle simmer. Cook uncovered, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. This usually takes longer than boxed directions—about 11–15 minutes—because the pan is uncovered.
5. Stir in peas near the end. Add frozen or fresh peas in the last 4–5 minutes so they stay tender and bright.
6. Finish off the dish. Remove the pan from the heat and stir in grated Parmesan and chopped basil. Taste and adjust salt and pepper before serving.

Recipe FAQs

What can I use instead of Italian sausage? Ground chicken, turkey, or beef can substitute, but you may want to add extra seasoning (garlic powder, fennel seed, paprika, or crushed red pepper) to build flavor.

Can I use a different pasta? Yes. Any short pasta—penne, ziti, fusilli, shells or orecchiette—works well.

Should I cook the pasta with the lid on or off? Cook with the lid off. That allows the sauce to reduce and develop a silky texture from the released pasta starches.

Serving suggestions

Serve this hearty pasta with a crisp green salad and plenty of grated Parmesan. Garlic bread or a rustic focaccia are excellent for mopping up any remaining sauce. Roasted or air‑fried vegetables also pair nicely—think asparagus, broccoli, or a simple Caprese salad in summer.

Recipe notes

• Storage: Refrigerate leftovers for up to 5 days. Reheat gently and add a splash of olive oil or water if the pasta seems dry.
• Herb swaps: If you don’t have basil, try parsley or a teaspoon of dried Italian herbs.
• Vegetable variations: Swap in broccoli, asparagus, spinach, or onions; adjust cooking time to the vegetable used.

Italian Sausage Bow Tie Pasta Recipe

Servings: 6 • Prep time: 10 mins • Cook time: 20 mins • Total time: 30 mins

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 1 lb Italian sausage (turkey or your preferred sausage)
• 8 ounces cremini mushrooms, stemmed and sliced
• 3 1/2 cups water
• 8 ounces whole wheat bow tie (farfalle) pasta, or substitute short pasta
• 1 cup fresh or frozen peas (thawed slightly if frozen)
• 1/4 cup freshly grated Parmesan, plus more for serving
• 1/4 cup chopped fresh basil

Instructions

1. Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the sausage and break it into small pieces with a wooden spoon. Cook about 5 minutes until browned.
2. Add the remaining 1 tablespoon olive oil and the mushrooms. Cook 4–5 minutes until the mushrooms are browned and their liquid has evaporated.
3. Add the water and scrape up browned bits from the bottom of the pan. Stir in the pasta and a pinch of salt.
4. Bring to a boil, then reduce heat to medium‑low and simmer uncovered, stirring occasionally, for 11–15 minutes or until the pasta is tender and most of the water is absorbed. Add the peas during the last 4–5 minutes of cooking.
5. Remove from heat and stir in the Parmesan and chopped basil. Adjust seasoning with salt and pepper to taste. Serve with extra Parmesan if desired.

Notes

• Leftovers keep in the refrigerator up to 5 days. Add a splash of olive oil when reheating if needed.
• Use 1 teaspoon dried herbs if fresh basil is unavailable.
• Vegetable cooking times vary—add quick‑cooking greens near the end and firmer vegetables earlier.

Nutrition (per serving, estimated)

Calories: 335 kcal, Carbohydrates: 36 g, Protein: 96 g, Fat: 11 g, Saturated Fat: 1 g, Cholesterol: 53 mg, Sodium: 625 mg, Fiber: 6 g, Sugar: 5 g

Did you try this recipe? If so, leave a review and tag @flavorthemoments on social media so the author can see what you made.

Note: This recipe was originally posted in October 2018. Step‑by‑step instructions and additional recipe details have been added since the original publication.

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