Easy Butterfly Pasta Recipe – How To Make Butterfly Pasta

Will Dickey

That does not like pasta for dinner? It’s quick, easy and appeals to almost everyone in the family. But when done in one pot, it appeals even more to the home cook. This butterfly pasta recipe covers all of those bases. With Italian sausage, broccoli, a creamy sauce and lots of Parmesan, this is one of the best weeknight meals made in under 30 minutes!

What is butterfly pasta called?

You can also find butterfly pasta packaged and labeled “farfalle”. It is the Italian word for “butterfly”, which inspired the shape of the pasta.

What is farfalle pasta used for?

Farfalle pasta is extremely versatile and can be used in a variety of pasta dishes, salads and soups. It is excellent boiled and topped with a simple marinara or a minced meat spaghetti sauce. Its shape captures all the goodness of herbs, vegetables and cheese in pasta salad. And it’s the perfect one-bite addition to an Italian-style soup like fagioli pasta.

What can I substitute for farfalle pasta?

Short, bite-sized pastas such as shells, orecchiette, mini penne, or rigatoni mezzi (“half”) make excellent substitutes for farfalle or bow tie pasta.

How to cook farfalle pasta?

Farfalle pasta can be simply boiled and in sauce, like in spaghetti and meatballs, or can even be cooked and then baked in baked ziti! For this recipe, the butterfly pasta is cooked using the one-pot method. Start by browning the sausages in a large saucepan. Once golden, remove it from the pan and reserve it on a plate. Add the garlic and cook briefly to season the remaining cooking oil. Then add the pasta, chicken broth, water, salt, pepper and oregano all at once for a flavorful cooking liquid. Stir the pasta occasionally as it simmers in this liquid. The moisture and steam will cook the pasta, while the starch released from the bow ties will thicken the sauce. No need to boil the noodles in a separate pot!

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4 – 6


Preparation time:





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1 pound

mild Italian pork sausage, casing removed

1/2 tsp.

ground black pepper

4 bed.

small broccoli florets (from 1 piece of 8 oz broccoli)

1/2 tsp.

julienned sun-dried tomatoes, drained with oil

1/2 tsp.

grated parmesan cheese, plus more for serving

2 tbsp.

fresh lemon juice (from 1 lemon)

Red pepper flakes, for serving (optional)

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  1. Heat a large saucepan over medium-high heat. Add the olive oil, then the sausage. Cook, breaking sausage into small pieces with a wooden spoon, until browned and no longer pink, about 6 minutes. Using a slotted spoon, place the sausage on a plate and set aside.
  2. Reduce the heat to medium and add the garlic cloves. Cook for 1 minute.
  3. Add pasta, broth, 2 cups water, oregano, salt and pepper to pot and bring to a boil. Reduce heat to medium or medium-low to simmer for 5 minutes, stirring occasionally to prevent sticking.
  4. Stir in broccoli. Cover pot and cook until pasta and broccoli are just tender, about 5 minutes, stirring halfway through cooking.
  5. Uncover the jar. Add sun-dried tomatoes, heavy cream and reserved sausage. Cook until heated through, about 1 minute.
  6. Remove from the heat and stir in the parmesan and lemon juice. Serve topped with more Parmesan and red pepper flakes, if desired.

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