Pioneer Woman Bowtie Pasta

Pioneer Woman bowtie pasta is an easy one-pot dinner made with Italian sausage, broccoli and sun-dried tomatoes in a creamy parmesan sauce, ready in 30 minutes. Try this quick weeknight pasta dinner for family dinner or a busy Sunday lunch, since it's one-pot and the cleanup is easy.

Brown the sausage until it's golden and crisp before anything else goes in the pot, because those browned bits build the flavor of the whole sauce. Pull it out too early and the pasta tastes flat and the broth stays thin.

Cooking the pasta right in the broth means the starch thickens the sauce on its own, so you never drain a thing. Finishing with parmesan and lemon juice off the heat keeps the cream from turning heavy and gives the pasta a bright, tangy edge.

Pioneer Woman Bowtie Pasta

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

1067

kcal

Bowtie pasta simmers in broth until tender, then turns creamy and cheesy once the parmesan goes in. The sausage stays savory and golden while the broccoli keeps a little bite.

Ingredients

• 2 tbsp. olive oil
  

• 1 lb. mild Italian pork sausage, casing removed
  

• 3 cloves garlic, chopped
  

• 1 lb. bow tie pasta
  

• 3 c. chicken broth
  

• 1 tsp. dried oregano
  

• 1 tsp. salt
  

• 1/2 tsp. ground black pepper
  

• 4 c. small broccoli florets (from 1 (8-oz.) head of broccoli)
  

• 1/2 c. julienned sun-dried tomatoes, drained of oil
  

• 1/3 c. heavy cream
  

• 1/2 c. grated parmesan cheese, plus more for serving
  

• 2 tbsp. fresh lemon juice (from 1 lemon)
  

• Red chili flakes, for serving (optional)
  

Directions

• Brown the sausage: Heat a large pot over medium-high heat, then add 2 tablespoons olive oil and 1 pound mild Italian pork sausage with the casing removed. Break it into small pieces with a wooden spoon and cook about 6 minutes until golden brown and no longer pink.
• Set the sausage aside: Use a slotted spoon to move the sausage to a plate, leaving the drippings in the pot. Reduce the heat to medium.
• Cook the garlic: Add 3 cloves chopped garlic to the drippings and cook for 1 minute. Stir it so it turns fragrant without browning.
• Simmer the pasta: Add 1 pound bow tie pasta, 3 cups chicken broth, 2 cups water, 1 teaspoon dried oregano, 1 teaspoon salt and 1/2 teaspoon ground black pepper to the pot. Bring it to a simmer, then keep it going over medium or medium-low for 5 minutes, stirring now and then so nothing sticks.
• Add the broccoli: Stir in 4 cups small broccoli florets and cover the pot. Cook about 5 minutes, stirring halfway through, until the pasta and broccoli are just tender.
• Stir in the creamy bits: Uncover the pot and add 1/2 cup julienned sun-dried tomatoes, 1/3 cup heavy cream and the reserved sausage. Cook about 1 minute until everything is heated through.
• Finish and serve: Take the pot off the heat and stir in 1/2 cup grated parmesan cheese and 2 tablespoons fresh lemon juice. Serve with more parmesan and red chili flakes on top, if you like some heat.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, OXO stainless slotted spoon, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different sausage in this pasta?

Hot Italian sausage works well if you want more heat, and chicken or turkey sausage keeps it lighter. Just brown it the same way, since the golden bits in the pot flavor the broth.

How do I store leftover bowtie pasta?

Keep it in an airtight container in the fridge for up to 3 days. The pasta keeps soaking up the sauce, so stir in a splash of broth or water when you reheat it.

Can I make this ahead of time?

It tastes best fresh, but you can brown the sausage and chop the broccoli a day ahead. Then the pasta comes together in the pot in about 20 minutes.

Can I make this without a large pot?

A deep Dutch oven or large skillet with a lid works just as well. Pick one wide enough for the pasta to sit mostly under the broth, so it cooks evenly.

What's the most common mistake with one-pot pasta?

Skipping the stirring is the big one, since the pasta can stick to the bottom of the pot and scorch. Stir every minute or two while it simmers, and keep the heat at a gentle simmer instead of a hard boil.