This creamy bowtie pasta is going to be your new go-to when you are short
on time but you want maximum flavor, you're going to love it! I can't wait
to share it with you. It's got lots of delicious things like cherry tomatoes,
and chicken sausage, and basil, and spinach, and lots of garlic. It's spectacular!
Let's get right to it.
It does not take very long, the longest part
of this recipe is having the water coming up to a boil for the pasta.
Everything else, once you have it all prepped, it literally takes maybe 15 minutes. I make the
whole thing in my shallow Dutch oven so that I can serve it right out of my Dutch oven so it's
one less thing for me to clean, which you know I love because I like to say 'I ain't the one',
but the truth of the matter is I am the one that does the dishes.
So if I can avoid extra dishes, I do. I'm gonna do a few things in batches here first
things first is I'm adding some of this chicken sausage. Now this is fully cooked chicken sausage,
hence why I'm cutting it on a cut on a wood board this is a delicious Italian and mozzarella.
And I love chicken sausage for this because I feel like it's a little less,
it's got a lot of really good flavor but it's also not as heavy, which I feel like
it just kind of goes really well with the tomatoes and the spinach and the basil.
But, if you want to use regular pork sausage you can use anything that you want or you can use no
sausage at all. You could use chicken instead, like regular chicken thighs, I would use here.
And my goal at this point is just to give that sausage a little color, a little texture and
then everything else is kind of gonna go in the pool and be so easy, you're gonna just love it.
This is getting nice and hot, I'm gonna add it right in, it does not need to cook very long. And
while that happens, I've got my cherry tomatoes and my shallots here already prepped I just went
ahead and chopped the cherry tomatoes in half, thinly sliced the shallots, and I'm going to cut
well she said I'm going to finely chop and mince about four cloves of garlic because I want this to
be really garlicky and really delicious and very, very flavorful so I'm gonna give it a fine chop
because you know we talk a lot about if you cut garlic different ways you get different results.
If you grate it it's like wickedly strong and spicy, literally. If you leave it whole you
get that scent and the aroma and a really light garlic flavor if you slice it or mince it then
you'll get a much stronger rather than just leaving it whole, so I want good flavor for
this so I'm going to go ahead and just give it a really fine chop. Sausage is looking fantastic,
I'm just going to remove it now remember it's already fully cooked through so I
was just looking to get a little color on there. Obviously, you know, check the sausage that you're
buying because if it's not fully cooked through you're going to want to make sure that it is.
And now I'm at this point I'm just going to turn that down a touch
more olive oil and I want to add some butter because this is not going to be,
we're not skimping here. I want it to be rich and I want it to be absolutely decadent and
delicious because there are some days where, you know, it just it calls for it okay?
Add your garlic right in, and you really want that garlic to bloom - you want that garlic - it
just immediately smells amazing it immediately smells good oh that is amazing. That garlic is
going to infuse through that butter and then that butter will just Infuse through everything else.
I'm gonna add my tomatoes and my shallots.
Beautiful.
I'm not adding any additional seasonings with the exception of
some basil in just a second, but because we don't need granulated garlic and onion and
all that because we've got fresh versions in there so there's plenty of flavor. Although
if you wanted to add some additional flavor you could add like a little salt
free garlic and herb all purpose seasoning, and that would bump things up a little bit.
That looks so good. It smells so good. I'm just gonna let it hang here. I'm just gonna add a
pinch of salt, I'm going to wash my basil I'm gonna add some basil right to it as well. Oh,
and some pepper, I want to add my pepper here because the pepper is a spice and how do we how
do we treat spices? We bloom them, you always want to bloom them because that's what takes, you know
gives them their toastiness and their flavor, their oils really bloom when they hit
heat, preferably a little bit of fat and it does all magical things.
Just adding some basil for the same reason, really, that we added the pepper. I just want it
to bloom those oils and those flavors, and at this point I am going to add a splash of white wine.
You don't have to, you can completely omit it but there's something about the tanginess of the wine
meets the cream meets the Parm, that just for some reason is magical and I feel like it helps
cut the richness from the cream, but like I said you don't want to add it, don't add it.
Just a little bit. Literally like a quarter of a cup, and once that starts bubbling and reducing by
half, which quite literally takes maybe a second, the water is up to a boil, add your pasta in.
Add my tomatoes.
No.
Add my salt to my pasta, not the tomatoes. I already did that
and everything is just coming along beautifully,
and do you see how fast this is? Like this is 15 minutes, this is no time at all.
If you're having friends over or guests last minute over what you can do is you can make this,
serve it with a mixed green salad. And when I say mixed greens, I mean buy the box of mixed greens,
and there's so many different kinds of lettuces in there that all you need to do is do a little
bit of olive oil, a little bit of lemon juice, shaved parm, salt, pepper and you're good to go.
Add your cream, that was only about three quarters of a cup, by the way.
And now you're just gonna let this simmer here, just gently, while the pasta cooks.
That's it.
I'm just adding the pasta in, I'm cooking it a couple minutes shy of al dente because
I really want to give it some time to cook in that sauce and for that sauce
to really adhere to the pasta now at this point, make sure there's nothing in there,
at this point I'm going to add my baby spinach. You know baby spinach Cooks down
to absolutely nothing, but it does give you really beautiful flavor. And I feel like a
little green is good and that way I don't have to worry about making the separate side dish.
And we're adding our sausage back in. It looks like a lot but just you wait.
Freshly grated parmigiano, but of course.
And you're just gonna use the heat of the pan to do the job. Just kind of get it down in there a
little bit and then I'm going to use a lid to - oh it's so heavy - I'm gonna use this lid,
leave it on there for like literally a minute, and that way the heat will wilt that spinach.
Give it a minute.
Look at how stunning this is. Turning it off.
I want a little kick of heat, just a little. And when I serve it, obviously,
I'm going to be serving it with additional parm. But this is like heavenly, okay?
This is right up my alley, the sauce has fully absorbed in that pasta, I mean it's just,
like you can tell that the sauce has like richened up and full of flavor.
We can see sort of in the pan, that it's like perfectly creamy and absorbed in that pasta. It's
just so good it would be a crime if you didn't make this this weekend, or this week or whenever.
Hot though.
Mmm. Wow.
I love it.
Lots of garlicky flavors, creamy, that parm definitely comes through.
Mmm. Mmm.
That chicken sausage is legit, Too Legit to Quit.
I hope you enjoy spend any time with me the full recipes on LauraintheKitchen.com, of course.
In the description box there will be a list of ingredients for you as as
well as a list of all the items used in this video, because I know you guys are
going to ask me about this pot because there's never a video where I use it,
where you guys don't ask me about it so I have it down for you in the description
box hope you enjoyed spending time with me I will see you in the next one, bye!