One-Pot Italian Sausage and Bow Tie Pasta

On hectic weeknights, quick and satisfying dinners are essential. This sausage bow tie pasta uses just seven main ingredients, requires minimal prep, and cooks in roughly 30 minutes—one pot, one pan, one easy cleanup.

The recipe was inspired by Giada De Laurentiis’ Farfalle with Turkey Sausage, Peas and Mushrooms. Over time I simplified it into a one‑pot version that cuts down on dishes while keeping big flavor. Using quality Italian sausage makes a big difference in taste; turkey Italian sausage is a lean option that still offers great flavor.

When dinner is ready quickly and there’s only one pot to wash, it feels like a win—and this dish is a family favorite for that reason.

Why you’ll love this recipe

• Ready in about 30 minutes with just one pot to clean, making it perfect for busy evenings.
• The starch released from the pasta creates a naturally creamy coating, so you don’t need heavy cream or extra oil.
• Family friendly and easily adapted for gatherings—swap vegetables or use a different short pasta shape if you prefer.

Recipe ingredients

This easy pasta recipe relies on a short list of simple ingredients that come together quickly without much prep.

• Italian sausage — The sausage brings most of the flavor. Turkey Italian sausage works well if you prefer a leaner option, but any good quality Italian sausage will do.
• Bow tie pasta (farfalle) — I used whole wheat farfalle for added fiber, but regular bow ties or another short pasta (penne, fusilli, shells) will also work.
• Veggies and basil — Cremini mushrooms and peas are used here, and fresh basil adds brightness. Substitute broccoli, asparagus, spinach, or other vegetables and herbs as you like.
• Parmesan cheese — Finishes the dish with savory richness; omit for a dairy‑free option.

Complete ingredient amounts and the full recipe card appear below.

How to make sausage bow tie pasta

This one‑pot pasta is straightforward: brown the sausage, sauté the mushrooms, add water and pasta, cook until tender while stirring occasionally, then finish with peas, Parmesan and basil. The starch released from the pasta thickens the cooking liquid into a silky sauce—no cream required.

Pro tip: You can add a splash of cream or a spoonful of pesto if you want a different flavor profile, but it’s delicious as written.

Follow the recipe card below for exact quantities and step‑by‑step instructions.

1. Brown the Italian sausage. Heat a tablespoon of olive oil in a large sauté pan over medium heat. Break the sausage into small pieces and cook until no longer pink, about 5 minutes.
2. Sauté the mushrooms. Add another tablespoon of oil and cook the sliced mushrooms until their liquid evaporates and they turn golden, about 4–5 minutes.
3. Add the pasta and water. Pour in the water, scrape up any browned bits from the pan, add the bow tie pasta and a pinch of salt, and stir to combine.
4. Simmer until the pasta is tender. Bring to a boil then reduce heat to medium‑low and cook uncovered for about 11–15 minutes, stirring occasionally. Add the peas during the last 4–5 minutes so they finish tender but still bright.
5. Finish off the dish. Remove from heat and stir in grated Parmesan and chopped basil. Taste and adjust seasoning with salt and pepper; serve with extra Parmesan if desired.

Recipe FAQs

Serving suggestions

Serve this hearty sausage and bow tie pasta with a simple green salad and crusty bread or garlic toast for dipping. Roasted or steamed vegetables are also a great match.

• Offer a light salad or vegetable antipasto as a starter when entertaining.
• Fresh summer tomatoes, Caprese salad, or an Italian tricolore salad pair nicely in warmer months.
• Roasted asparagus or air fryer broccoli are easy vegetable sides that complement the pasta.

Recipe notes

• Storage: Refrigerate leftovers in an airtight container for up to 5 days. If the pasta seems dry when reheating, add a drizzle of olive oil or a splash of water to revive the sauce.
• Swap basil for other fresh herbs or use about 1 teaspoon dried herbs if fresh aren’t available.
• Vegetable cooking times vary—add denser vegetables earlier and delicate greens near the end.

More one pot pasta recipes you’ll love

• Pasta primavera
• Red pepper and sausage pasta
• Skillet lasagna
• One‑pot chicken pesto pasta
• Stovetop mac and cheese

Italian Sausage Bow Tie Pasta Recipe

Servings: 6 servings

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

This easy Sausage Bow Tie Pasta is a one‑pot family favorite made with just seven main ingredients and ready in about 30 minutes.

Ingredients

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

Instructions

1. Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the sausage, breaking it into small pieces, and cook about 5 minutes until browned.
2. Add the remaining tablespoon of oil and the sliced mushrooms. Cook 4–5 minutes until the mushrooms are browned and their liquid has evaporated.
3. Add 3 1/2 cups water, scraping up any browned bits from the pan. Stir in the bow tie pasta and a pinch of salt.
4. Bring to a boil, then reduce heat to medium‑low and cook uncovered for 11–15 minutes, stirring occasionally, 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 Parmesan and chopped basil. Adjust seasoning with salt and pepper as needed. Serve with extra Parmesan if desired.

Notes

• Store leftovers in the refrigerator for up to 5 days. Add a little olive oil or a splash of water when reheating if the pasta is dry.
• Substitute vegetables and herbs as desired—just watch cooking times for different veggies.

Nutrition

Calories: 335 kcal; Carbohydrates: 36 g; Protein: 96 g; Fat: 11 g; Fiber: 6 g. (Estimated using a food database; intended as a guideline.)