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READY IN 30 mins

Sausage and Bow-Tie Pasta Florentine

Read Reviews (148)

"Simple and delicious, this Italian-style spinach and pasta dish is a new favorite in my family." — PAMELINA77

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

1 pound hot Italian sausage links
1 (12 ounce) package bow-tie pasta (farfalle)
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon olive oil

3 cloves garlic, chopped
1 (16 ounce) jar Alfredo sauce
1/2 teaspoon black pepper

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Directions

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Place the sausage links onto a broiler pan, and broil in the preheated oven until the sausage is crispy on the outside and no longer pink on the inside, about 8 minutes. Turn the sausage once as it cooks.
Bring a large pot of lightly salted water to a boil. Add the bow-tie pasta, and cook until al dente, 8 to 10 minutes. Drain and return to the pot along with the spinach; keep warm over medium-low heat.
Heat the olive oil in a separate pot over medium heat, and stir in the garlic, and cook until the garlic softens and the aroma mellows, about 3 minutes. Add the Alfredo sauce and black pepper, then bring to a simmer over medium-high heat. Cut the cooked sausage into bite-sized pieces, and add to the simmering Alfredo sauce along with the pasta and spinach. Stir until the pasta is hot and well coated with the sauce.

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PREP 15 mins
COOK 15 mins
READY IN 30 mins

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This was too die for with the following changes: Omitted frozen spinach and used fresh spinach (2 c.) and added to the oil and garlic mixture during last 4 minutes of cooking then added alfredo sauce etc... Also added 2 tbls. pesto to Alfredo Sauce. We topped pasta off with Asiago Cheese which is what MADE this recipe.We also accidently fried the sauage but would be fine broiled as recipe calls for.

—Erin

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Most Helpful Critical Review

Oct 17, 2011

Edible, not great. Won't make again.

—equus1jw

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192 Ratings

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Apr 24, 2008

This recipe is very good and easy to make. To give the jar sauce more of a homemade taste, I added white wine, Romano cheese, and water from the cooked pasta. I also added a can of diced tomatoes (seasoned with Italian seasonings) with the pasta and spinach. This recipe would also be good with chicken.

—MC2007

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Jan 31, 2011

Simple and delicious! After reading the reviews I made some additions and modifications. First, I just took the sausage out of the casing, crumbled and browned it in a pan. Then, I sauteed some fresh mushrooms in the olive oil and garlic. I also used a bag of fresh baby spinach instead of frozen and wilted that with the mushrooms. I used Classico Roasted Garlic Alfredo sauce and added in 2 TBSP of basil pesto. Next, I mixed in some petite diced tomatoes that I had drained and then added in the cooked sausage. Let everything cook for a few minutes and served over bow tie pasta. Deliciouso!

—TRAVLEE

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Oct 22, 2008

This was REALLY good! The only thing I did different was I added fresh mushrooms to it and it was excellent. My husband loved it. Because I added a lot of mushrooms, it sucked up a lot of the sauce leaving the noodles only lightly covered. Next time I might add just a little less noodles to make it slightly more saucy. Other then that, it was great.

—CWEISS

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Jun 20, 2008

This was excellent! I am always looking for easy to make pasta recipes that my husband will love and did!! I make the alfredo from scratch... a must and so easy! I just melted butter, cooked the garlic in the butter as directed, added teh heavy cream, parmesan, salt and pepper, brought to a boil, reduced to simmer and let it cook down. Then I just follow the recipe as is. It is a great way to get some spinach into a very rich, delicious meal! I will make this probably more than chicken alfredo, thanks!

—Kerbi

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Apr 28, 2009

This is my lazy night pasta dish. Incredible flavor! I use the Classico Garlic Alfredo jarred sauce. I stretch the jarred sauce by making a roux with butter/flour/garlic/salt/pepper then add milk....and then I mix the jarred sauce into that. I just like my pasta with extra sauce. I've tried it with mild italian sausage, and also pork link sausage and the flavor is just not the same. Stick to the Hot Italian Sausage. Yum!

—FHIEDA

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Jun 14, 2008

Broiling the hot Italian sausage really brings out the flavor. Make sure you break up the chopped spinach before you try to add it to the pasta or you will get clumps of spinach that you will have to break up before you can serve. The end result though is DELICIOUS!

—Matt and Molly

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Nutrition

Calories
625 kcal
31%

Carbohydrates
47.8 g
15%

Cholesterol
71 mg
24%

Fat
39.2 g
60%

Fiber
3.4 g
13%

Protein
23.4 g
47%

Sodium
1252 mg
50%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sausage and Bow-Tie Pasta Florentine

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 625
Calories from Fat: 353

% Daily Value *
Total Fat 39.2g 60 %
Saturated Fat 13.9g 69 %
Cholesterol 71mg 24 %
Sodium 1252mg 50 %
** Potassium 435mg 12 %
Total Carbohydrates 47.8g 15 %
Dietary Fiber 3.4g 13 %
Protein 23.4g 47 %
** Sugars 4.6g
Vitamin A 111 %
Vitamin C 7 %
Calcium 11 %
Iron 34 %
** Thiamin 37 %
** Niacin 50 %
** Vitamin B6 21 %
** Magnesium 26 %
** Folate 101 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.