Bow Tie Pasta With Sausage And Asparagus Recipes

BOW TIE PASTA WITH SAUSAGE AND ASPARAGUS

Steps:

• Heat pan with olive oil and butter. Once butter melts, add garlic and cook until fragrant. Add sausage, and cayenne pepper. Cook 2 minutes.
• Add bell pepper, asparagus and black pepper, and cook for 8-10 minutes or until asparagus is tender, but crispy.
• Sprinkle cheese over sausage mixture and mix well.
• Pour over hot farfalle pasta. Toss to coat. Add salt if needed.

CREAMY BOW TIE PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic and seasonings until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir until slightly thickened, about 2 minutes., Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce.

RIGATONI WITH SAUSAGE, ARTICHOKES, AND ASPARAGUS

Steps:

• Heat the oil that was reserved from the sun-dried tomatoes in a large skillet over medium-high heat.
• Add sausage and cook until browned; break up the meat as it cooks.
• When brown and cooked all over, transfer sausage to a bowl with a slotted spoon.
• Add artichokes, asparagus, and garlic to the skillet and saute over medium heat, until garlic is tender, about 2 minutes.
• Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until sauce is slightly reduced, stirring occasionally, about 8 minutes.
• Meanwhile, bring a large pot of water to a boil.
• Salt water and cook pasta according to package directions.
• Drain pasta.
• Add pasta, reserved sausage, 1/2 cup of Parmesan cheese, basil, and parsley to the artichoke mixture.
• Toss everything together until sauce is nearly absorbed by the pasta.
• Stir in mozzarella cheese, if using.
• Season with salt and pepper to taste.
• Serve with extra cheese to pass at table.

BOW TIES WITH ROASTED TOMATOES, ASPARAGUS, AND SHRIMP

Steps:

• Preheat oven to 450.
• Inlarge roasting pan toss tomatoes with 2 tsp olive oil and grinding of pepper.
• Slice off the top 1/2 in of garlic and discard. Peel off loose skin. Wrap in aluminum foil and add to roasting pan.
• Roast for 20 min without stirring until tomatoes are wrinkled and beginning to brown.
• Scatter the asparagus and shrimp over tomatoes.
• Roast for 10 min or until cooked.
• Remove garlic from pan, unwrap and let cool for 5 minutes.
• Cover pan to keep warm.
• Cook pasta about 8 minutes.
• Seperate the garlic cloves and squeese out the soft pulp, mash to a paste with the flat side of knife.
• Drain pasta, add remaining 2 tsp olive oil, garlic, lemon juice, oregano, thyme, salt and pepper, tossing to cover pasta evenly.
• Transfer to roasting pan, toss gently to combine.

BOW TIE PASTA WITH SAUSAGE AND SWEET PEPPERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
• Toss pasta with sausage sauce and serve.

ITALIAN SAUSAGE WITH BOW TIES

Steps:

• Cook pasta according to package directions. Drain., Meanwhile, in a 6-qt. stockpot, cook and crumble sausage with onion and pepper flakes over medium heat until no longer pink, 5-7 minutes. Add garlic; cook 1 minute. Drain., Stir in tomatoes, cream, salt and basil; bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. Stir in pasta; heat through. Serve with cheese.

BOW TIES WITH SAUSAGE, TOMATOES AND CREAM

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
• Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

BOW TIES WITH SAUSAGE, TOMATO, AND CREAM

Steps:

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

KIELBASA BOW TIE SKILLET

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute sausage and mushrooms in butter. Add garlic; cook 1 minute longer., Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in peas and cheese; cook until cheese is melted. Freeze option: Cool pasta; transfer to freezer containers. Freeze for up to 3 months. To use, thaw in refrigerator overnight. Place in a Dutch oven; heat through. Sprinkle with additional cheese.

BOW TIE PASTA WITH ASPARAGUS, SUN-DRIED TOMATOES, AND BOURSIN

Steps:

• Put the pine nuts in a dry small skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside.
• Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. (about 1 1/2 teaspoons kosher salt per quart of water). Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Add the asparagus to the pan and cook until tender-crisp, 1 to 2 minutes. Drain the pasta and asparagus, reserving 3/4 cup of the cooking water.
• Set the pan over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly brown, 1 to 2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes (if using), Parmesan cheese, Bousin, dill and the 3/4 teaspoons lemon pepper and toss to combine. Stir in the pine nuts. Season with kosher salt to taste and more lemon pepper if necessary.
• Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.

JOHNSONVILLE® SAUSAGE BOWTIE PASTA

Steps:

• In a large skillet, cook sausage links according to package directions; drain and cut into In a large skillet, cook sausage links according to package directions; drain and cut into 1/2-inch slices. Set aside. Meanwhile, cook pasta according to package directions. In the same skillet, heat oil and saute zucchini, tomatoes, onion and garlic until tender. Add sausage, stir until heated through. Drain pasta; add to sausage mixture. Season to taste and serve.

SAUSAGE AND BOW TIES

Steps:

• Cook bowtie pasta according to package directions; drain- do NOT rinse.
• Meanwhile, in a large skillet over med-high heat, brown sausage; drain if necessary.
• Turn heat down to medium. Add oil, garlic, onion, green pepper, tomatoes and oregano to skillet with sausage and sautee and stir for about 5 minutes. Stir in cooked hot pasta and toss around to coat and heat through.
• Sprinkle with shredded cheese and serve.