Farfalle with Hot Italian Sausage Tomatoes and Basil
Savor the comforting flavors of Italy with this Farfalle with Hot Italian Sausage, Tomatoes, and Basil. This vibrant pasta dish combines tender bowtie pasta with the bold spiciness of hot Italian sausage, sweet bursts of cherry tomatoes, and the aromatic freshness of basil. A luscious tomato-broth sauce, enriched with garlic and a hint of crushed red pepper, ties everything together for a perfectly balanced, hearty meal. Finished with a generous sprinkle of grated Parmesan cheese, this 35-minute recipe is a quick yet elegant dinner option that’s sure to impress. Ideal for pasta lovers seeking bold flavors and easy weeknight cooking, this dish is as satisfying as it is simple to prepare.
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Recipe Information
Ingredients
- 12 oz Farfalle pasta
- 8 oz Hot Italian sausage (casings removed)
- 2 tbsp Olive oil
- 3 cloves Garlic cloves (minced)
- 2 cups Cherry tomatoes (halved)
- 2 tbsp Tomato paste
- 1 cup Chicken broth
- 1 cup Fresh basil leaves (roughly chopped)
- 0.25 tsp Crushed red pepper flakes
- 0.5 cup Parmesan cheese (grated, for garnish)
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the farfalle pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sausage, breaking it into small pieces with a wooden spoon, and cook until browned and fully cooked through, about 6-8 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the minced garlic and cook for about 1 minute, or until fragrant, being careful not to burn it.
Add the halved cherry tomatoes and cook for 3–4 minutes, stirring occasionally, until they start to soften and release their juices.
Stir in the tomato paste and cook for 1 minute to enhance its flavor.
Pour in the chicken broth and stir, scraping the bottom of the skillet to deglaze and incorporate all the browned bits. Let the sauce simmer for 5 minutes to thicken slightly.
Return the cooked sausage to the skillet, along with the crushed red pepper flakes. Stir to combine and season with salt and black pepper to taste.
Add the cooked farfalle to the skillet and toss to combine with the sausage and sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Remove the skillet from heat and fold in the chopped fresh basil.
Serve immediately, garnished with grated Parmesan cheese and additional basil leaves if desired.
Nutrition Facts
Calories |
2733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 6353 mg | 276% | |
| Total Carbohydrate | 292.8 g | 106% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 25.7 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1948 mg | 150% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 2790 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
