Italian Sausage Sun Dried tomato Bow tie pasta

Italian Sausage Sun Dried tomato Bow tie pasta

Video Rating: 5 / 5

Question by Amy W: any good pasta recipes, thanks real help!?
my fmaily and i adore pasta but we always end up doing the same thing, we like quite simple recipes we alsoways end up with cheese sauce or a tomato sauce that i just make up any one know any other really tasty recipes or a proper tomatoe 1? thankx

Best answer:

Answer by Steve G
Angel Hair Pasta with Shrimp and Basil

1/4 cup olive oil, divided
1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp – peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese

Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.

Add your own answer in the comments!

Muir Glen Organic Tomato Sauce, 8-Ounce Cans (Pack of 24)
Organic onion powder and organic garlic powder enriches the flavor of our premium-quality tomatoes. With Muir Glen tomato sauce in…
4 Piece Italian Pasta Tomato Design Kitchen Set with Potholders, Oven Mitt & Towel
Great Kitchen Decoration or Hostess Gift.
2 Square Potholders, 1 Matching Quilted Oven Mitt, 1 Matching Kitchen size Towel….
2 Savers Package:Walden Farms Tomato & Basil Pasta Sauce (6×12 Oz)
Walden Farms Classic Tomato & Basil Pasta Sauce is prepared from an old world recipe with the rich natural flavor of sun ripened t…
Coleman Dehydrated Backpack Camping Food Cheesy Tomato Pasta 401
Rotini pasta with red bell pepper, sun dried tomatoes and herbs in a cheesy marinara sauce…
Mario Batali Pasta Sauce Tomato Basil 24Oz
Mario Batali Sauces are crafted from San Marzano Italian plum tomatoes from the Sarnese-Nocerino area in Italy, and are purely pro…


  1. Hungry?? Give this yummy pasta a try

  2. Great cooking video again, Renee! I think that because I don’t want to eat
    once I’m done cooking, I don’t particularly enjoy cooking. However, I do
    enjoy WATCHING your cooking videos. ;)

  3. Totally making this!!! I love ur knives and tongs!!!

  4. I love bow tie pasta! thanks, for sharing! looks so yummy xo :)

  5. Here’s one of my faves that I’ve been passing around…It’s pretty easy and soooooo incredibly delicious!

    Fettuccini alfredo with prosciutto and peas:

    2 tablespoons extra-virgin olive oil
    2 shallots, minced
    1 teaspoon minced garlic
    1 cup heavy cream
    Salt and freshly ground pepper
    1/4 pound prosciutto, julienned
    1 cup frozen peas, thawed
    1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
    1 pound fresh fettuccini

    Heat olive oil in a large skillet over medium heat. Add shallots and garlic and saute for a couple minutes or until tender. Add cream and cook for 1 to 2 minutes. Season with salt and pepper, to taste. Add prosciutto and peas and toss gently to combine. Sprinkle cheese over top and stir to melt and combine. Cook until heated through.

    In a large pot of boiling salted water, add fettuccini and cook until al dente, just a couple minutes for fresh pasta. Drain, reserving 1/4 cup pasta water. Add the reserved pasta water and drained fettucini to skillet. Toss to combine pasta with sauce and season with salt and pepper, to taste. Serve, garnished with extra cheese.

    And here’s another great, light one that can be used as a main dish, or a side…SUPER easy!!!:

    Lemon Spaghetti:

    1 pound spaghetti
    2/3 cup olive oil
    2/3 cup grated Parmesan
    1/2 cup fresh lemon juice (about 3 lemons)
    Salt and freshly ground black pepper
    1 tablespoon lemon zest
    1/3 cup chopped fresh basil leaves

    Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

    Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

  6. Chicken Fettuccini


    • 2 skinless, boneless chicken breasts, sliced or chopped in chunks
    • 1 can mushroom soup
    • 1/2 cup sour cream
    • Handful of fresh spinach, washed and chopped
    • 1 cup milk
    • 2 tbsp oil, margarine or butter
    • 2 tsp garlic powder (or to taste)
    • 2 tsp black pepper (or to taste)
    • Fettuccini or other pasta


    Cook chicken in oil, margarine or butter. Add garlic powder and black pepper. When chicken is fully cooked, turn down heat and add soup, milk and sour cream. Stir all together. When mixed, add spinach. Cook at low heat just a few minutes until spinach is cooked. Serve over fettuccini pasta or any other type of pasta you like.


  7. go to and you will find TONS (literally) for free! go there.

  8. 1 lb. Ditalini or other small pasta shape
    1/4 cup olive oil
    1 clove garlic, minced
    2 large green peppers, chopped
    1 cup chopped onions
    1 cup chopped celery
    1 16-oz. can tomato puree
    1 can water
    salt and freshly ground black pepper to taste
    dash of dried parsley
    2 12-oz. cans white cannelini beans

    Prepare pasta according to package directions, drain. While pasta is cooking, heat oil in large saucepan. Add garlic, green pepper, onions and celery. Sauté until tender. Add tomato puree with 1 can of water, then add seasonings. Cook on low heat for 30 minutes. Add beans and stir. Add bean mixture to pasta. Mix well and serve.

  9. Chicken pasta salad – very tasty and a nice change

    1 lb. chicken, cooked and cut up
    Cooked and drained pasta (I use tri-colored spiral)
    1 large can black olives, sliced
    1 onion, diced
    3 to 5 celery stalks, sliced
    1 can garbanzo beans, drained
    1 cucumber, cubed
    1 red and 1 yellow bell pepper, cut any way you like
    1 tub red cherry tomatoes (or 3 large tomatoes, diced)
    1 cup Ranch or Italian dressing (or make your own)
    Seasoning to your taste (Mrs. Dash works pretty good)

    This makes a large amount, enough for a whole family.

  10. Ingredients:
    2 tablespoons olive oil
    1 spanish onion — finely chopped
    1 large green bell pepper — cored, seeded, and chopped
    2 cloves garlic — finely chopped
    2 pounds lean ground beef
    1 can (28 ounce size) whole tomatoes with their juices — crushed
    2 tablespoons tomato paste
    1 cup water
    1 teaspoon dried oregano
    1/2 teaspoon crushed red pepper
    salt and black pepper — to taste
    1 pound macaroni, ziti, or penne
    1 cup freshly grated parmesan cheese


    In a large, flameproof casserole, heat the oil. When it is hot, cook the onion and green pepper over medium heat, stirring often, for 10 minutes or until the vegetables soften. Stir in the garlic and cook for half a minute.

    Add the ground beef and cook over medium-high heat, stirring often, until the meat loses its pink color. Tip the pan and spoon off any fat.

    Add the tomatoes and their liquid to the meat mixture. Stir in the tomato paste, water, oregano, red pepper, salt, and black pepper. Bring the mixture to a boil. Cover the pan and simmer the sauce for 30 minutes.

    Meanwhile, bring a soup pot of salted water to a boil. Add the macaroni, ziti, or penne and stir well. Cook the pasta for 10 minutes, stirring occasionally, or until it is tender but still has some bite. Drain the pasta into a colander and stir it into the meat sauce. Spoon into deep bowls, sprinkle with Parmesan, and serve at once.


    this link has the recipe for a good sauce which u can use as a pasta sauce. bon apetit

    Boil the pasta, but not the all the way as they’re going to keep cooking in the oven
    On the side, make a sauce like this : 30 grams of flour
    30 grams of butter
    salt & pepper
    a touch of nutmeg
    1/2 liter of whole milk

    In a pot, melt the butter, add the flour and when golden a little,
    add the milk, salt, pepper and nutmeg.
    With a wisk, mix it all. Then use a wooden spoon until the sauce is thick.
    It takes a little while, but don’t stop stiring.
    Put a little of the sauce in the an long oven dish to cover the bottom,
    then put the pasta and pour the rest of the sauce all over.
    Add the shredded gruyère on top (trust me, this cheese is the best if you need melted cheese, and you can find it in every supermarkets), put in the oven until the cheese is golden, checking on the lpasta, they can’t be too cooked.

    You can do the excat same recipe with cauliflower or leeks. Very good too

    Bon appétit

  13. Beefy Baked Ravioli
    Original recipe yield:
    6 servings
    PREP TIME 20 Min
    COOK TIME 30 Min
    READY IN 50 Min


    * 1 pound ground beef
    * 1/2 (25 ounce) package frozen cheese ravioli
    * 1 (14 ounce) jar spaghetti sauce
    * 1 (14.5 ounce) can diced tomatoes, drained
    * 1 cup shredded mozzarella cheese
    * 1 cup shredded Monterey Jack cheese
    * 1 tablespoon grated Parmesan cheese


    1. Preheat the oven to 450 degrees F (230 degrees C).
    2. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
    3. Spread 1/3 of the sauce in the bottom of an 11×7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
    4. Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

Comments are closed.