Skip to content

Bowtie Alfredo with Sausage

Image of prepared Bowtie Alfredo with Sausage
  • prep time: 10 min
  • total time: 35 min
  • serves: 4 people
  • calories: 496 1 serving

Change things up a bit with our Bowtie Alfredo with Sausage recipe.  This easy recipe uses farfalle or bowtie pasta and you can choose to make it with either sausage or chorizo.  Adding fresh chopped tomato is a perfect finishing touch for the creamy Alfredo sauce.  This delicious pasta recipe uses 6 ingredients in total, making it a perfect weeknight dinner.  It's sure to become a new family favorite!


  • 8 ounces (about 3 cups) uncooked farfalle (bow tie) pasta
  • 2 tablespoons olive oil
  • 3/4 pound Italian pork sausage or fresh chorizo sausage links
  • 1 large onion, chopped (about 1 cup)
  • 1 cup Prego® Homestyle Alfredo Sauce
  • 1 medium tomato, diced (about 1 cup)


  • Tips

    • Recipe Note: The sauce in this recipe is thick and creamy, but if you like, you can reserve some of the pasta cooking water and use it to adjust the consistency as desired.
  • Step 1

    Cook and drain the farfalle according to the package directions.  While the farfalle is cooking, heat the oil in a 12-inch skillet over medium heat. Add the sausage and cook for 12 minutes or until browned and cooked through.  Remove the sausage from the skillet and cut into 1/2-inch thick slices.

  • Step 2

    Increase the heat to medium-high.  Add the onion to the skillet and cook for 5 minutes, stirring occasionally.  Return the sausage to the skillet.  Stir in the sauce and cook until the mixture is hot.

  • Step 3

    Add the cooked farfalle and tomato and toss to coat.  Season to taste and serve hot.

Recently Viewed

Made With

Calories 496
Total Fat 25 g
Sat. Fat 8.0 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 744 mg
Total Carb 49 g
Dietary Fiber 2 g
Sugar 4 g
Protein 16 g
Vitamin D 2 %DV
Calcium 5 %DV
Iron 14 %DV
Potassium 8 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.