Cheesy Sausage Bowtie Pasta cooks peppers, onion, and andouille with fire-roasted tomatoes, half-and-half, broth, and farfalle in one covered pot. Sharp cheddar and pepper jack melt in after the pasta becomes tender, creating a creamy Cajun-inspired sauce without draining the pan.
The recipe serves 8 and takes about 30 minutes, with 15 minutes of preparation and roughly 15 minutes of cooking. Because the pasta cooks in its sauce, keeping it submerged and stirring occasionally are essential for even texture.
Cheesy Sausage Bowtie Pasta Ingredients
Use 1 tablespoon olive oil, 4 tablespoons butter, 1 diced red bell pepper, 1 diced green bell pepper, 1 diced yellow onion, 1 optional diced jalapeño, 6 to 7 minced garlic cloves, 1 pound sliced andouille sausage, and 12 ounces bowtie pasta.
Add one 14.5-ounce can fire-roasted diced tomatoes, 1 cup half-and-half, 3 cups chicken broth, 8 ounces grated sharp cheddar, 8 ounces grated pepper jack, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper, optional 1 to 2 teaspoons Cajun seasoning, and salt to taste.
If you enjoy this recipe, you may also like Cajun Sausage Ravioli.
How to Make Cheesy Sausage Bowtie Pasta
- Heat olive oil and butter in a large lidded pan or Dutch oven over medium heat.
- Add red and green peppers, onion, and optional jalapeño. Sauté about 5 minutes. Stir in garlic powder, onion powder, pepper, optional Cajun seasoning, and salt.
- Push vegetables aside, add sliced andouille, and brown 4 to 5 minutes. Add minced garlic and cook 1 minute.
- Stir in fire-roasted tomatoes, half-and-half, chicken broth, and bowtie pasta. Ensure pasta is submerged, adding more broth only if necessary.
- Bring to a gentle boil, cover, reduce to a simmer, and cook 15 to 20 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
- Remove from heat. Stir in cheddar and pepper jack gradually until melted. Taste, adjust salt and pepper, and serve immediately or rest 2 to 3 minutes for a thicker sauce.
For storage details after serving, the USDA leftovers and food safety guidance.
Sauté the Peppers and Onion
Melt four tablespoons butter with one tablespoon olive oil over medium heat. Add the diced red pepper, green pepper, and yellow onion, plus the optional jalapeño if using. Cook about 5 minutes until softened.
Stir in the powdered seasonings while the vegetables are coated in fat. Use one to two teaspoons Cajun seasoning only if desired. Because andouille, broth, and cheese can all be salty, add extra salt cautiously.
If you enjoy this recipe, you may also like Chili Mac Cheese.
Brown the Andouille
Push the vegetables to one side and spread the pound of sliced sausage over the open surface. Let the rounds brown for 4 to 5 minutes, turning so several sides contact the pot.
Add the six to seven minced garlic cloves only after the sausage has colored. Cook for one minute until fragrant. This order protects fresh garlic from burning during the longer browning stage while preserving its flavor in the sauce.
Create the One-Pot Liquid Base
Stir in the complete 14.5-ounce can of fire-roasted tomatoes, one cup half-and-half, and three cups chicken broth. Scrape the pan bottom so browned sausage and vegetable flavor dissolves into the liquid.
Add all twelve ounces bowtie pasta and distribute it evenly. The farfalle must stay under the liquid to cook at the same rate. A broad pot may expose more pasta and require the recipe's permitted extra broth.
Simmer Gently Under a Lid
Bring the pot to a gentle boil, then cover and reduce to a simmer. Cook for 15 to 20 minutes, stirring occasionally to prevent bowties from attaching to the bottom or clustering together.
Replace the lid after each stir to retain steam. Check several pieces near the center; they should be tender, and most liquid should be absorbed. Do not wait for the pot to look dry because cheese still needs a creamy base.
Add Both Cheeses Off Heat
Remove the pan from the burner before adding eight ounces sharp cheddar and eight ounces pepper jack. Stir them in a little at a time, letting each portion melt before the next.
Residual heat is sufficient and reduces the chance of an oily, grainy sauce. Freshly grated cheese blends most smoothly. Continue folding until the sauce looks uniform and coats the pasta, sausage, and vegetables.
Adjust the Final Consistency
Serve immediately for the loosest, creamiest result. If you prefer a thicker sauce, let the pot stand for 2 to 3 minutes. Pasta continues absorbing liquid and melted cheese firms slightly as it cools.
Taste only after both cheeses are incorporated. Add salt and pepper if needed, remembering that optional Cajun seasoning may already have increased both salt and heat.
Divide Eight Generous Servings
Stir from the bottom before portioning so sausage rounds and peppers do not settle. Divide into eight bowls while hot, making sure every serving receives pasta, andouille, both colors of bell pepper, and creamy sauce.
The pasta is substantial enough for a main course. A crisp salad or plainly cooked green vegetable makes a useful fresh side without competing with the smoky, spicy cheese flavor.
Substitution Note
The recipe identifies andouille as the source of its Cajun character, but also permits kielbasa or another smoked sausage as substitutes. Keep the one-pound measure and slice the replacement to a similar thickness so browning time remains dependable.
Changing sausage can alter salt, fat, and spice, so make the final seasoning decision after cheese melts. Do not automatically add the full optional Cajun range before tasting the chosen sausage.
Storage and Reheating
Cool leftovers promptly and refrigerate in a covered container for up to four days. The pasta absorbs sauce as it rests, so add a small splash of broth or half-and-half when reheating.
Warm gently on the stovetop or in short microwave intervals, stirring between checks. Avoid boiling because high heat can separate the cheese sauce and make the bowties overly soft.
Common One-Pot Problems
Hard pasta usually was not submerged or lost too much steam. Sticking comes from insufficient occasional stirring. A dry pot may have simmered too vigorously, while grainy sauce often means cheese was added over active high heat.
Use a fitting lid, maintain a gentle simmer, stir without leaving the pot uncovered, and remove it from heat before cheese. Those controls keep the exact one-pot method creamy and reliable.
Conclusion
Sauté peppers and onion in oil and butter, season, brown andouille 4 to 5 minutes, and cook garlic for one minute. Add tomatoes, half-and-half, broth, and submerged bowtie pasta. Cover and simmer 15 to 20 minutes, then remove from heat and gradually melt in sharp cheddar and pepper jack.
Frequently Asked Questions
- → How long does bowtie pasta simmer in the pot?
Cover and simmer for 15 to 20 minutes, stirring occasionally, until the pasta is tender.
- → When should the cheeses be added?
Remove the pot from heat first, then gradually stir in eight ounces each sharp cheddar and pepper jack.
- → Can another smoked sausage replace andouille?
Yes. The original recipe permits kielbasa or another smoked sausage in the same one-pound amount.
- → How many servings does this recipe make?
It makes 8 generous servings.