Creamy Smoked Paprika Bow Tie Pasta With Italian Sausage

Looking for a pasta dish that’s both comforting and bursting with flavor? This Creamy Smoked Paprika Bow Tie Pasta with Italian Sausage is exactly what you need! The vibrant smokiness of paprika perfectly complements the savory Italian sausage, all enveloped in a luscious, creamy sauce. It’s a surprisingly easy recipe that comes together quickly, making it ideal for a weeknight dinner or a casual weekend meal. Get ready to experience a pasta dish that will quickly become a new favorite!

What You’ll Need

• 400g (14oz) Bow-Tie Pasta: Also known as farfalle, this pasta shape is perfect for capturing all that delicious sauce. We recommend cooking it ‘al dente’ – meaning ‘to the tooth’ – so it has a slight bite.
• 300g (10.5oz) Italian-Style Turkey Sausage, Sliced: Using turkey sausage keeps the dish a little lighter, but you can absolutely use pork or chicken sausage if you prefer. The ‘Italian-style’ seasoning is key for that authentic flavor. Slicing the sausage ensures it cooks evenly and distributes the flavor throughout the pasta.
• 1 tbsp (15ml) Olive Oil: Extra virgin olive oil is best for its flavor and health benefits. It’s used to sauté the sausage and aromatics, building the foundation of the sauce.
• 1 Medium Onion (≈150g / 5oz), Finely Diced: A foundational aromatic, the onion provides sweetness and depth of flavor. Dicing it finely ensures it cooks down and blends seamlessly into the sauce.
• 2 Cloves Garlic, Minced: Garlic is essential for Italian-inspired dishes! Mincing it releases its pungent aroma and flavor.
• 1 tsp (5g) Smoked Paprika: This is where the magic happens! Smoked paprika adds a beautiful smoky flavor and vibrant color to the sauce. Make sure to use *smoked* paprika, not sweet paprika, for the desired effect.
• 240ml (1 cup) Roasted Red-Pepper Purée (Jarred, Drained): Jarred roasted red pepper purée is a convenient way to add a sweet, smoky, and slightly tangy flavor to the sauce. Be sure to drain it well to avoid a watery sauce.
• 200ml (¾ cup) Heavy Cream: Heavy cream provides the richness and luxurious texture that makes this sauce so irresistible.
• 120ml (½ cup) Vegetable Broth: Vegetable broth adds depth of flavor and helps to thin the sauce to the perfect consistency. You can use chicken broth if you prefer.
• 50g (1¾oz) Grated Parmesan Cheese (Halal-Certified): Parmesan cheese adds a salty, umami-rich flavor that complements the other ingredients beautifully. Using a halal-certified Parmesan ensures it meets specific dietary requirements.
• ½ tsp (2g) Sea Salt, Plus More to Taste: Sea salt enhances the flavors of all the ingredients. Start with ½ tsp and adjust to your liking.
• ¼ tsp (1g) Freshly Ground Black Pepper: Freshly ground black pepper adds a subtle spice and complexity.
• 2 tbsp (30g) Pine Nuts, Toasted: Toasted pine nuts provide a delightful crunch and nutty flavor. Toasting them brings out their natural sweetness.
• 2 tbsp (8g) Fresh Basil Leaves, Thinly Sliced (Chiffonade): Fresh basil adds a bright, herbaceous note that balances the richness of the sauce. Slicing it into a chiffonade (thin ribbons) releases its aroma and flavor.
• Optional: Zest of ½ Lemon for Bright Finish: A little lemon zest adds a touch of brightness and acidity that cuts through the richness of the sauce.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Let’s Make This Creamy Smoked Paprika Pasta: A Step-by-Step Guide

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Adding enough salt is crucial – it seasons the pasta from the inside out! Add the bow-tie pasta and cook for 1-2 minutes less than the package directions indicate. We want it al dente, meaning “to the tooth” – firm to the bite. Before draining, reserve 1 cup of the starchy pasta water. This liquid gold will help create a beautifully emulsified sauce. Drain the pasta thoroughly.
2. Sauté the Sausage: While the pasta cooks, heat the olive oil in a large, deep skillet (a sauté pan works perfectly) over medium-high heat. Add the sliced Italian sausage and cook for 4-5 minutes, turning occasionally, until browned on all sides. Don’t overcrowd the pan; work in batches if necessary to ensure proper browning. Transfer the cooked sausage to a plate and set aside.
3. Build the Flavor Base: Reduce the heat to medium. Add the diced onion to the same skillet and sauté for 3-4 minutes, until softened and translucent. Stir in the minced garlic and smoked paprika, and cook for just 30 seconds, until fragrant. Be careful not to burn the garlic! This quick bloom of the spices releases their aromas and flavors.
4. Create the Smoky Sauce: Stir in the roasted red pepper purée and vegetable broth, scraping up any browned bits from the bottom of the pan – these are packed with flavor! Simmer for 2-3 minutes, allowing the flavors to meld together.
5. Emulsify with Cream & Pasta Water: Pour in the heavy cream and bring the mixture to a gentle simmer. Let it thicken for 2-3 minutes, stirring occasionally. If the sauce becomes too thick, gradually whisk in the reserved pasta water, one tablespoon at a time, until it reaches a silky, coat-the-pasta consistency. The starch in the pasta water helps bind the sauce and create a luscious texture.
6. Combine & Finish: Return the browned sausage to the skillet, then add the drained pasta. Toss everything together over low heat, ensuring the pasta is thoroughly coated in the smoky cream sauce. Stir in the grated Parmesan cheese, season with salt and pepper to taste, and toss one final time.
7. Serve & Garnish: Arrange the pasta on plates, drizzle with any remaining sauce, and garnish generously with toasted pine nuts and fresh basil chiffonade. A light dusting of lemon zest adds a bright, zesty finish.

Why Smoked Paprika is the Star

Smoked paprika isn’t just a spice; it’s a flavor transformer. Made from peppers that are smoked before being ground, it imparts a deep, smoky sweetness that elevates this pasta dish beyond the ordinary. It adds complexity and warmth, complementing the richness of the cream and the savory Italian sausage. Using high-quality smoked paprika is key – look for varieties from Spain (Pimentón de la Vera) for the most authentic flavor.

Tips for Perfectly Toasted Pine Nuts

Toasting pine nuts enhances their flavor and adds a delightful crunch. There are a few ways to do this. The stovetop method is quick: place the pine nuts in a dry skillet over medium heat and cook, stirring frequently, for 3-5 minutes, or until golden brown and fragrant. Watch them carefully, as they burn easily! Alternatively, you can toast them in a 350°F (175°C) oven for 5-7 minutes, checking frequently. Let them cool slightly before sprinkling over the pasta.

Adjusting the Spice Level

If you prefer a milder flavor, you can reduce the amount of smoked paprika to ½ teaspoon. For those who like a bit more heat, consider adding a pinch of red pepper flakes along with the paprika. You can also use a hot smoked paprika for an extra kick.

Making it Lighter

While the heavy cream creates a wonderfully decadent sauce, you can lighten it up slightly by substituting half of the heavy cream with half-and-half or even milk. Be aware that this will result in a less thick and rich sauce, so you may need to simmer it for a longer period to achieve the desired consistency. You can also use turkey Italian sausage to reduce the fat content.

Frequently Asked Questions

Can I use different pasta shapes?

Absolutely! While bow-tie pasta (farfalle) is visually appealing, penne, rotini, or fusilli would also work well. Choose a pasta shape with ridges or curves to help capture the sauce.

Can I make this ahead of time?

This dish is best served immediately, as the sauce can thicken upon standing. However, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat gently before adding the pasta and sausage.

Enjoy this incredibly flavorful and satisfying Creamy Smoked Paprika Bow Tie Pasta with Italian Sausage! Don’t forget to save this recipe to Pinterest for later inspiration!

recipes italian sausage with bow tie pasta

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• Author: Savannah Brooks
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This creamy smoked paprika bow tie pasta with Italian sausage is a comforting and flavorful dish perfect for a weeknight meal. The smoky paprika and savory sausage create a delicious combination in a rich, creamy sauce.

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Ingredients

Scale 1x2x3x

• 400g (14oz) Bow-Tie Pasta: Cook al dente
• 300g (10.5oz) Italian-Style Turkey Sausage, Sliced: Use Italian-style seasoning
• 1 tbsp (15ml) Olive Oil: Extra virgin recommended
• 1 Medium Onion (≈150g / 5oz), Finely Diced: For sweetness and depth
• 2 Cloves Garlic, Minced: Essential for Italian flavor
• 1 tsp (5g) Smoked Paprika: Key for smoky flavor and color
• 240ml (1 cup) Roasted Red-Pepper Purée (Jarred, Drained): Adds sweet, smoky flavor
• 200ml (¾ cup) Heavy Cream: Provides richness and texture
• 120ml (½ cup) Vegetable Broth: Adds depth and thins sauce
• 50g (1¾oz) Grated Parmesan Cheese (Halal-Certified): Adds salty, umami flavor
• ½ tsp (2g) Sea Salt, Plus More to Taste: Enhances flavors
• ¼ tsp (1g) Freshly Ground Black Pepper: Adds subtle spice
• 2 tbsp (30g) Pine Nuts, Toasted: Provides crunch and nutty flavor
• 2 tbsp (8g) Fresh Basil Leaves, Thinly Sliced (Chiffonade): Adds bright, herbaceous note
• Optional: Zest of ½ Lemon for Bright Finish: Adds brightness and acidity

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Cook Pasta: Boil pasta al dente, reserving 1 cup pasta water.
2. Sauté Sausage: Brown sliced sausage in olive oil.
3. Build Flavor Base: Sauté onion, then garlic and smoked paprika.
4. Create Smoky Sauce: Simmer red pepper purée and broth, scraping up browned bits.
5. Emulsify with Cream: Add cream and simmer, thinning with pasta water if needed.
6. Combine & Finish: Toss pasta, sausage, and Parmesan into sauce.
7. Serve & Garnish: Garnish with pine nuts and basil, add lemon zest.

Notes

For a richer sauce, use full-fat cream. Toasting pine nuts enhances their flavor. Adjust smoked paprika to your spice preference.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Pasta
• Method: Sauté
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 550 kcal
• Sugar: 10 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 80 mg