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Nutrition Facts
Serving Size 1 (344g) Recipe makes 6 servings
Calories 645
Calories from Fat 362		(56%)
Amount Per Serving		%DV
	Total Fat 40.3g	61%
	Saturated Fat 19.4g	97%
	Monounsaturated Fat 15.0g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 181mg		60%
Sodium 1132mg		47%
Potassium 538mg		15%
Total Carbohydrate 52.5g		17%
	Dietary Fiber 3.8g	15%
	Sugars 5.3g
Protein 20.5g		41%
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Simple Pasta Dinner to Impress

ms_bold

Bow Ties With Sausage, Tomato, and Cream

Recipe #73450 | 45 min | 15 min prep | add private note

⁽⁵⁸⁾ RATE IT NOW Print Recipe

By: ms_bold
Oct 15, 2003

A very easy pasta dish for busy evenings. I like it served with crusty bread (to dip in the sauce) and a tossed salad. I have even doubled the recipe and served it to guest on a casual evening.

SERVES 6 (change servings and units)

Ingredients

1 (12 ounce) package bow tie pasta
1 tablespoon olive oil
1 lb polska kielbasa, sliced
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 garlic cloves, minced
1 (28 ounce) can italian-style plum tomatoes, coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley

Directions

1
Bring a large pot of lightly salted water to a boil.
2
Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
3
Heat oil in a large, deep skillet over medium heat.
4
Cook sausage and pepper flakes until sausage is heated and browning around the edges.
5
Stir in onion and garlic, and cook until onion is tender.
6
Stir in tomatoes, cream, and salt.
7
Simmer until mixture thickens, 8 to 10 minutes.
8
Stir cooked pasta into sauce, and heat through.
9
Sprinkle with parsley.

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Featured Reviews for This Recipe

From: Chef #622972

On Sep 13, 2009

Yummy! We halved the recipe and replaced the cream with half and half. The sauce never really got thick, but it tasted good.

0 people found this review helpful

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From: DriveThruDodger

On Aug 12, 2009

Excellent! Small changes I made.. I didn't use any oil. I drained the kielbasa after cooking and before adding the onions. When adding the onions, I had to add a little water to scrape up the browned bits of meat. I added the garlic 30 seconds before the tomatoes so it would not burn. AND I added basil instead of parsley because that is what I had. I also found I did not need to add salt. The family says this is to go in the favorites folder! Thanks for a great recipe!

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From: newspapergal

On Sep 16, 2004

Really good. DH wolfed it down. I made a few subs to lower the fat — turkey kielbasa (I can't tell a difference!!), milk mixed with 1Tbsp flour instead of heavy cream, and I added mushrooms! This made a load, too, so we're reheating it tonight! I liked the change from the usual pasta dish - which for us is a marinara or an alfredo/cheesy sauce. Did top with a sprinkle of parmesan. Thanks!

12 people found this review helpful

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From: spatchcock

On Feb 15, 2004

We LOVED this, sbsbea! Thanks for the recommendation. I subbed mushrooms for the sausage as you suggested (we don't eat meat and fiance is sensitive to seafood.) Also, I used half and half instead of heavy cream for the sauce, out of dietary guilt. Finally, I did take Boca's suggestion and add some white whine--I did this to deglaze the pan when the mushrooms and red pepper flakes were cooking. Fabulous meal. We'll make this many times.

6 people found this review helpful

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