Ingredients:

  • 12 oz (340 g) bow tie pasta (farfalle)
  • Salt (for boiling water)
  • 1 lb (450 g) Italian sausage (sweet or spicy, removed from casings)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • ¼ cup (60 ml) fresh parsley, chopped (for garnish)

Instructions:

  1. Boil a large pot of salted water and cook bow tie pasta according to package instructions until al dente. Reserve ½ cup pasta water; drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add Italian sausage; cook until browned and cooked through (around 5-7 minutes). Use a wooden spoon to crumble the sausage as it cooks.
  3. Add chopped onion to the skillet; sauté until translucent (about 3-4 minutes). Stir in minced garlic; cook for 1 minute until fragrant.
  4. Pour in heavy cream; stir to combine. Add Parmesan cheese and Italian seasoning; mix until cheese melts and sauce thickens slightly.
  5. Add cooked bow tie pasta to the skillet; gently toss to coat. If the sauce is too thick, add reserved pasta water, a little at a time, until desired consistency. Season with salt and pepper to taste.
  6. Plate the pasta; garnish with chopped parsley and additional Parmesan if desired.