Bow Tie Pasta With Sausage, Spinach, Tomatoes & Cream

Total Time
Prep 15 mins
Cook 15 mins

I found the best chicken & spinach sausage and we love bow tie pasta and I came up with this recipe. You can substitute any sausage and use frozen chopped spinach if you like.You can also substitute cream.

Ingredients Nutrition


  1. In stockpot add water and 1 tblsp olive oil.
  2. When boiling, add pasta.
  3. In frying pan, add 2 tblsp olive oil, add sausages, chopped onion, garlic italian seasoning, balsamic vinegar. Saute until onion, sausages and garlic start to brown.
  4. Turn heat to simmer.
  5. In separate bowl, add tomato soup, basil and half and half. Wisk to mix.
  6. Cook pasta until ala dente, about 10 -12 minutes. Drain in colandar. Save 1 cup water.
  7. Add margarine back into stockpot, add saved water, add drained pasta,toss to mix and kept on warm heat.
  8. Add salt and white pepper.
  9. Add tomato cream mixture to frying pan and mix, do not boil, low heat until everything is hot.
  10. Pour over hot pasta. Toss to mix.Pile in a large pasta bowl and serve.
  11. Pass the preferred cheese as individual topping for each serving.
  12. Note: The chicken spinach sausage is located in major national chains, this sausage contains asaigo cheese and spices. in it.
Most Helpful

I had to make some major changes for nutrition. I couldn't spend 934 calories on this meal! I eliminated the butter and just made sure my sauce was ready when the pasta was... no need to keep it oiled, so to speak. I also had enough moisture in my chicken, roasted red pepper, spinach sausage, that I didn't need it to be oiled... and of course, I left out the oil from the boiling water, too.
Without any cheese, I lowered it to 700 calories and 10 grams fat (and that was 5 links of sausage, diced) over 4 servings.
I took the suggestion to rev up the flavor by adding a couple of tablespoons of Tomato Paste to the sauce.

Thanks for the inspiration.

MelissaO' May 10, 2012

Finally, a recipe that uses these. AMEN!

Pookatron December 31, 2009

My local grocier did not have chicken-spinach sausage, so I used portabello sausage and added a 1/2 cup of thawed, frozen spinach. We enjoyed it, but would prefer it to be less sweet. Next time I will use regular italian sausage, keep the spinach, but use tomato sauce instead of tomato soup. I think that will give it that extra little tang! Overall, pretty good.

Cook4_6 May 17, 2006