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This one-pan bow ties and sausage dinner isn’t just pretty, it’s delicious too!
Dinner In A Dish
That’s right–this is another one-pot wonder that tastes fantastic!
I adapted this from a slow cooker recipe I found at The Spruce. I converted this to stovetop cooking because it seemed pretty ridiculous to have to cook most of the ingredients only to finish them off in the crock pot.
It was easier and more straight forward to just cook it all with a surface method. I did use some suggestions that were given for substitutions which I felt would yield better flavor.
Sausage Or Ground Beef
That’s pretty much the choice with this dish, however, I strongly advise the use of Italian sweet sausage. It will add a great deal of flavor.
But if you are serving the kiddos, you might want to consider using ground beef so the end product is a bit milder. It will still taste very good, but if you’re feeding adults or older children then sausage is the way to go.
The original recipe cautions not to use chicken sausage as that would be horribly overcooked–if you use the slow cooker method given in the link to the original recipe. I heartily agree, but if you’re going the stovetop route, then by all means use chicken sausage.
If you have any leftover pasta, this is a great way to use it.
Bowties are what’s stated in the original recipe and I had some on hand. Therefore, that’s what I used, but you can use any smallish shaped pasta. Mini ziti, wagon wheels and plain old elbows will do.
If you don’t have anything left over, then you’ll have to cook the pasta before adding it to the recipe. Are you lucky enough to have some “no-boil” pasta? Then you can add it right to the pan dry, but do add the necessary additional water that it calls for on the box directions.
Bowties And Sausage
- 1 1/2 pounds sweet Italian sausage cut into 1/4-inch slices (see NOTES)
- 1 tbs olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 16 oz tomato sauce
- 14 oz canned diced tomatoes undrained
- 1/2 teaspoon dried oregano
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/8 tsp pepper
- 16 oz bow tie pasta (farfalle) cooked to package directions
- 10 oz fresh baby spinach
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Heat olive oil in a large heavy skillet over medium-high heat. Place the sausage in the pan and brown well on both sides. Add the onion and garlic; cook, stirring frequently until both are translucent.
- Now add the tomato sauce, diced tomatoes, oregano, Italian seasoning, salt and pepper; stir to combine and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.
- Add the cooked pasta and baby spinach; stir. Cook until the spinach wilts then add the mozzarella stirring until cheese just melts. Top with grated parmesan cheese.
You may also substitute chicken sausage (stovetop method only)
*Adapted from The Spruce
What a tasty sounding dish! My in-laws & my parents come over for dinner on weekends, so I plan to double the recipe, and serve it this coming weekend with a green salad & garlic bread. I’m sure we’ll all enjoy it. The only thing I’ll do differently is to use “Jennie-O Turkey Italian Sausages, and I’ll also thinly slice in a small green bell pepper. I’m sure everyone will enjoy this simple, yet tasty dish.
Judith Hanneman says
I really love your idea on the green pepper–that should add loads of flavor!!
Tracey Cruise says
Awesome dish – if you want to forego the spinach – lots of yellow, red, orange, green bell peppers go great with this. Tons of flavor. Great meal for the busy working family as well as it is really quick to whip up. As I am chopping veggies, I tend to boil my sausage whole in about an inch of water first – removes some of the grease/fat and then I drain/chop and add to the dish.
Judith Hanneman says
Love the peppers!! I usually do that with pork sausage, but didn’t for this because I cut it up before, so just drained it.