Easy Bowtie Noodles Recipe – How to make Bowtie Noodles – Advice Eating

Will Dickey

Who doesn’t love pasta for dinner? It’s quick, easy and enjoyed by almost everyone in the family. But when it is prepared in a pot, the home cook likes it even more. This fly noodle recipe covers all of those bases. With Italian sausage, broccoli, a creamy sauce and lots of parmesan cheese, it’s one of the best weeknight meals that comes together in under 30 minutes!

What is the name of Bowtie Pasta?

You can also find fly noodles packaged and labeled as “Farfalle”. This is the Italian word for “butterfly” which inspired the shape of the pasta.

What is farfalle pasta used for?

Farfalle pasta is extremely versatile and can be used in a variety of pasta dishes, salads and soups. It’s excellently cooked and topped with a simple marinara or ground beef spaghetti sauce. Its shape captures all the goodness of the herbs, veggies, and cheese in the pasta salad. And it’s the perfect bite-sized addition to an Italian soup like pasta fagioli.

What is a good substitute for farfalle pasta?

Short, bite-sized pasta like clams, orecchiette, mini-penne, or mezzi (“half”) rigatoni are all excellent substitutes for farfalle or bowtie pasta.

How do you cook farfalle pasta?

Farfalle pasta can be simply boiled and basted with sauce, like in spaghetti and meatballs, or even boiled and then baked into baked ziti! For this recipe, bowtie noodles are cooked using the one pot method. Start by browning the sausage in a large saucepan. Once browned, remove from the pot and set aside on a plate. Add the garlic and sauté briefly to flavor the remaining cooking oil. Then add the pasta, chicken broth, water, salt, pepper, and oregano all at once for a flavorful cooking liquid. Stir the noodles occasionally as they simmer in this liquid. The moisture and steam cook the pasta while the starch released from the loops thickens the sauce. Pasta does not have to be cooked in a separate pot!

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4 – 6


Preparation time:





Total time:





1 pound.

mild Italian pork sausage, casing removed

1/2 tsp.

ground black pepper

4 c.

small broccoli florets (from 1 8-ounce piece of broccoli)

1/2 c.

Sun-dried tomatoes cut into julienne, de-oiled

1/2 c.

grated parmesan cheese and more to serve


fresh lemon juice (from 1 lemon)

Red chilli flakes for serving (optional)

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  1. Heat a large saucepan over medium-high heat. Add the olive oil, then the sausage. Using a wooden spoon, cook the sausage into small pieces until golden brown and no longer pink, about 6 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside.
  2. Reduce the heat to medium and add the garlic cloves. Boil 1 minute.
  3. Add pasta, broth, 2 cups water, oregano, salt and pepper to saucepan and bring to a boil. Reduce heat to medium or medium-low to simmer for 5 minutes, stirring occasionally to prevent sticking.
  4. Stir in broccoli. Cover the pot and cook until the pasta and broccoli are just tender, about 5 minutes, stirring halfway through.
  5. Uncover the pot. Add the sundried tomatoes, heavy cream, and reserved sausage. Cook until heated through, about 1 minute.
  6. Remove from heat and stir in parmesan cheese and lemon juice. Serve with more Parmesan cheese and red pepper flakes, if you like.

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