The invention process is driven by necessity. I developed this dish since I had a 1-and-a-half-hour commute to and from work. My two adolescent boys need a substantial supper to keep them going for at least an hour, if not less. Variations for this recipe include using pig Italian sausage (cook longer), veal or pork cutlets or cubes (be careful to properly cook pork goods). Skip the spaghetti and combine with leftover cooked rice. You may also add broccoli or little green peas. Anything you try won’t likely fail, in my opinion. Mangia!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package uncooked farfalle pasta
- 2 skinless, boneless chicken breasts
- 1 pound hot Italian turkey sausage, casings removed
- 1 tablespoon olive oil
- 2 cloves garlic, sliced
- 1 (14.5 ounce) can crushed tomatoes
- ½ cup red wine
- 2 tablespoons chopped fresh basil
- 1 teaspoon dried rosemary
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Wash chicken breasts and cut into large bite-size pieces. Cut sausages into large pieces. In a large, deep skillet over medium low heat, combine oil and garlic; and cook just enough to flavor the oil. Remove garlic from oil.
- Add chicken and sausage to skillet and brown both lightly until they are opaque. Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the skillet mixture. Toss and serve.
Nutrition Facts
| Calories | 382 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 4 g |
| Protein | 24 g |
| Saturated Fat | 2 g |
| Sodium | 526 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Really good and easy meal
This is very hearty. I used a pound of Turkey cutlets instead of chicken breast. I used chicken Italian Sausage cutting the links in large chunks. I didn’t have crushed tomatoes so I used 29 oz Tomato Puree. I used 3/4 c Merlot. I threw in some leftover roasted broccoli too. Husband said it’s ok same as everything else. I liked it.
This recipe is great! I used homemade sausage with the chicken and added broccoli! De-lishgr
So easy, basic and flavorful. Husband and I really enjoyed it. Will save so we can have it again.
This is delicious! . Next time I will cook the sausage separately, drain the grease and add in. I used a tbl of dried basil, because my store was out of fresh. . Added can of drained diced tomatoes also, because we like them. Finished with Parmesan on top. Will make again just the same.
Yum!! Added onions and mushrooms.. used Italian stewed tomatoes that I blended with the immersion blender… delicious!!! I had bow ties, chicken thighs and sausage, came upon this great recipe!!! Going to add artichoke hearts next time!! Thanks for the yummy recipe!!!
This was good, would have liked it to be just a tad thicker. I subbed sweet Italian sausage for the hot and spicy to suit our tastes. It will be a nice add to the recipe box. We added Parmesan cheese as well. Yummy!
Really liked this recipe. I used Italian sausage and added 1/4 cream at the end but everything else was the same as the recipe. My family loved it. It will be on our dinner rotation going forward.
We love this! We make this with a sweet red wine and we always make extra for the rest of the week!
Our family really didn’t care for this….IF I made it again, I’d use real Italian sausage & not turkey sausage (I know, I know, turkey is healthier…but it’s just not as good). If you’re thinking about making this recipe, and you’re not a health nut, do yourself a favor & make the “BOW TIES WITH SAUSAGE, TOMATOES AND CREAM” by Linda Caroline on this site. It is to die for! Super easy, super fast, and one of my all-time favorites (but we do sub fresh basil instead of the parsley). You’re welcome 🙂
Great Dish ~ Followed the directions with the exception I used a jar of Pasta Sauce instead. Really good flavor the chicken and spicy turkey sausage…Keeper
I made this exactly as written and the family was very impressed. I will make one change next time and move to chicken thigh meat instead of breast meat as I like the flavor a bit more. Well done.
This was delicious I used a chick pea pasta and an Italian-style spicy chicken sausage to lower the fat and carb count. Easy and a huge hit!
It was a simple easy good recipe except next time I would add more sauce
Made this as per recipe except used mild sausage as the wife doesn’t like spicy food. It was ok. Rosemary was overpowering and it’s not my favorite spice. Similarly it’s a lot of sausage with not much else to complement it. However my kids both liked it so we may make it again.
The only thing I would do differently, is remove the chicken before adding the wine and allowing the wine to simmer for a couple of minutes. When I poured it on the chicken, It soaked up all the wine, and then the alcohol didn’t have a chance to cook off, leaving a weird taste. Otherwise, I love it!
I used only sausage but added sliced red, yellow, and green pepper with two sliced onions that I sautéed until soft, then added to sauce mixture after simmering. I also doubled the sauce and wine to accommodate the additions. Very good.
we love this! just made it for house of 5! fed us all. I used pink miscoto, other then that I didn’t change anything. thanks for the great recipe.
Great !! My husband and I made a few modifications instead used turkey ground beef and seasoning and top layered cheese and put it in the oven turned out perfect
This was delicious just as written. My picky teenagers even liked it. Restaurant quality and by far the best recipe I’ve made from this community.
I sent this link to my father-in-law since he loves Italian sausage. He had me make it and now I have to make it weekly! We use spicy Italian sausage and the pasta has great flavor. I usually do it like some other reviewers do – brown the meat first, deglaze the pan with the wine, let the wine almost evaporate, add tomatoes and herbs, bring to a boil, add the meat back, simmer. It just makes sense to me that way because a lot of pasta sauces are made in this order. I do use some cornstarch to thicken it a bit, too. It always turns out great! Oh, and I do double the amount of sauce because I just like a lot of sauce in my pasta, and I half the amount of chicken…