Wednesday, February 25, 2015

Yummy Recipe Wednesday! (Creamy Italian Bow Ties)

Hello again my friendly foodies and welcome to another Yummy Recipe Wednesday! Today I bring you an amazing, flavorful, Italian pasta dish that I’m certain you will get requests for again and again. This is a pretty simple dish to make despite the moderate amount of ingredients it takes. On that note, if you can’t find diced tomatoes with basil, garlic, and oregano for some reason, you can just use a can of regular diced tomatoes and then add a little basil and oregano to the dish. Also, I added a note below the ingredients but I wanted to point out that if you do use low fat milk you will need to add a Tbsp of flour to thicken the mixture a bit. Oh yeah, I almost forgot this one important thing…. for the love of all that is good please don’t use the powder, pizza-style, parmesan on this dish. Besides those couple notes, this is a pretty straight forward recipe for a dish that will likely become a part of your regular dinner rotations. This dish also holds up well in a slow cooker so you could easily take this to a pot-luck. You could also possibly make this whole dish in the slow cooker after you brown the sausage and soften the onions but I haven’t tried doing that yet so if you do, you do so at your own risk. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new post.

Creamy Italian Bow Ties

  • 1 (12 oz) pkg Bow Tie Pasta
  • 2 Tbsp Olive Oil
  • 1 lb Ground Italian Sausage
  • 1/2 tsp Red Pepper Flakes
  • 1/2 cup Diced Onion
  • 3 cloves Garlic, minced
  • 1/3 cup Butter or Margarine, melted and cooled
  • 3/4 cup Whole Milk*
  • 1/2 cup Sour Cream
  • 1 (14.5 oz) can Diced Basil Garlic and Oregano Tomatoes
  • 1/2 tsp Salt
  • Freshly Grated or Shredded Parmesan Cheese
  • Minced Fresh Parsley, as garnish

*If you use low-fat milk, add a Tbsp of flour to the butter/milk mixture in step 4 to thicken.

1. Bring a large pot of lightly salted water to a boil; cook the pasta in the boiling water for 8 to 10 minutes, or until al dente, then drain and set aside.
2. Heat the oil in a large, deep skillet over medium heat; cook the sausage and pepper flakes until the sausage is evenly brown.
3. Add the onion and garlic to the sausage and cook until onion is tender; drain off any excess grease that remains in the pan.
4. In a small bowl, mix the cooled butter with the milk until well combined and add it to the pan along with the sour cream, tomatoes, and salt; simmer the mixture until it thickens, about 8 to 10 minutes.
5. Stir cooked pasta into sauce and heat through; sprinkle with grated parmesan and garnish with parsley.

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