Bowties or farfalle have always been one of my favorite pasta shapes. I’m not sure why. True, they’re fun, but there are more fun shapes out there. I think it might just be because that’s what I grew up with, and when we had bowties it usually meant something more delicious than just regular marinara.
This is a really yummy looking pasta dish. It’s andouille and baby spinach bowties in a white wine sauce.
I think I just figured it out as to why I love bowties. They’re always paired with some light and delicious. Yes, there’s sausage, but there’s also a light white wine sauce plus all of those bright and lovely veggies. This is definitely a must make!
Thanks to Utokia at She’s Got Flavor for this great recipe!
- 2 packages of Johnsonville Andouille Premium Fully Cooked Smoked Sausage
- ½ cup diced Vidalia onions
- ½ cup diced red bell peppers
- ¼ cup finely chopped fresh cilantro
- 3 cups fresh baby spinach
- 2 tbsp. canola oil
- 2-3 tsp. sea salt (or until desired taste)
- 2-3 tsp. ground black pepper (or until desired taste)
- 1-2 granulated garlic (or until desired taste)
- 1 14 oz box of Bowtie Pasta (+ ingredients on back of box)
- 2 tbsp. unsalted butter
- 1 ½ cup low sodium chicken broth
- 1 cup white wine
- Corn starch wet mixture (3 tbsp. corn starch mixed with 2 tbsp. water)
- Cook bowtie pasta as directed on back of box and set aside
- Pre-heat Canola oil in a large skillet over medium heat
- Cut Johnsonville Andouille Smoked Sausage into 1-2 inch medallions, add sausage to skillet and brown on each side for 1-2 minutes, remove from pan and set aside
- Do not turn heat off on skillet, add unsalted butter, onions and red bell peppers, allow to Sautee for 4-5 minutes. Add chicken broth, white wine and turn the heat to high. Once boiling add corn starch mixture and whisk together and allow to cook 4-5 minutes on high heat. Turn heat to low and allow sauce to thicken for 1-2 minutes.
- Once sauce has thickened, fold in spinach, and stir 1-2 minutes or until spinach is soft. Add bowtie pasta, Johnsonville Andouille Smoked Sausage, sea salt, black pepper, granulated garlic and fold all ingredients together. Allow to simmer on low 1-2 minutes so the flavors can marry.
- Top with Parmesan Cheese (Optional)
- ENJOY this one pot delicious and fulfilling meal ~