Bow-Tie Pasta with Sausage, Peas, and Mushrooms

Bow-Tie Pasta with Sausage, Peas, and Mushrooms

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"A great sauceless pasta dish that includes meat, a starch, and vegetables all in one dish."
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45 m servings 1026 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1026 kcal
  • 51%
  • Fat:
  • 54.2 g
  • 83%
  • Carbs:
  • 98.9g
  • 32%
  • Protein:
  • 39.2 g
  • 78%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1518 mg
  • 61%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


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  1. Heat 2 tablespoons olive oil in a large skillet over high heat; cook and stir sausage in the hot oil, breaking up any large chunks, until browned and crumbly, about 5 minutes. Transfer cooked sausage to a plate.
  2. Heat 2 more tablespoons olive oil in the same large skillet over medium heat; cook and stir mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper in the hot oil until mushrooms are tender and all the liquid has evaporated, about 8 minutes.
  3. Stir peas into mushroom mixture and cook until peas are warmed, about 2 minutes. Return sausage to mushroom mixture; cook and stir until flavors have blended and sausage is heated, about 3 minutes.
  4. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain pasta, reserving 1/2 cup pasta water. Return pasta to pot and stir in sausage-mushroom mixture; cook and stir, adding reserved pasta water as needed, until mixture is evenly mixed, about 5 minutes.
  5. Drizzle remaining 1/4 cup olive oil over pasta mixture and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Add Parmesan cheese; toss to combine.


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Recipe Group Selection: 05, October 2013 ~ This was just ok for us. Even adding the pasta water to the mix, it was kinda dry. I sautéed poblano peppers in place of the mushrooms as we don't c...

We just loved this recipe. This recipe is a fast recipe to prepare on a busy night. I had done a couple of tweeks to this recipe. I added onions and sub corn for peas. For the cooking I also...

I think I really prefer pasta with a sauce. I used hot turkey Italian sausage and added about 1/2 white wine to the mushrooms as they simmered, and allowed the liquid to evaporate before moving...

Made this for Recipe Group...We liked this, but I thought it was lacking in the flavor/'sauce' department. Maybe a little crushed pepper flakes to spice it up, and a splash or 2 of chicken broth...

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