Just so we’re clear – there is a reason I have a muffin top. And it isn’t because of the flax-laden treats I serve my children. It’s because of recipes like this one. My friend Jenny sent this me this recipe from one of our favorite recipe sites, Tasty Kitchen. The subject line said “yummy pasta” and she’s right!
The kiddos were sick when I made this and Mike and I had it for dinner after they were in bed. It’s pretty spicy, so I’m not sure if it would be a big hit for them, but I really enjoyed it. Mike thought it was too spicy, and we’ll probably use mild Rotel in the future to calm it down a bit.
The bread is homemade Pain d’Epi, from the cookbook Artisan Bread in 5 Minutes a Day, which is amazing!
Creamy Sausage and Tomato Bowtie Pasta
- 2 tbsp Extra Virgin Olive Oil (EVOO)
- 3 cloves of garlic (diced)
- 1/2 cup yellow onion (chopped)
- 1/2 tsp red pepper flakes
- 1 pound ground seasoned pork sausage
- 2 tsp corn starch
- 2 cups heavy whipping cream
- 1 can diced tomatoes and chiles (Rotel)
- 12 ounces bowtie pasta
- Parmesan cheese
Cook pasta according to directions. Drain and set aside.
Heat EVOO in large skillet over medium heat. Add in garlic, onion, red pepper flakes and mix for 1 minute. Add in ground sausage and cook for until meat is no longer pink. Add cornstarch to skillet and mix with meat. Add heavy whipping cream and Rotel to the meat mixture and simmer for 5 minutes. Remove from heat, stir in cooked pasta, and let stand for 10 minutes to thicken, stirring occasionally. Serve with fresh grated Parmesan.
Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!