Farfalle (Bow Tie) with Sausage

190 Reviews
96% would make this recipe again

Farfalle, which means «butterflies» in Italian, are rectangular pieces of pasta that are pinched in the middle. They originated in Northern Italy back in the 1500s.

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Preparation : 10 min Cooking : 15 min
540 calories/serving


150 g farfalle (bow-tie), or other short pasta 2 1/4 cups
2 Italian sausages 150 g
6 cups baby spinach 100 g
1/2 onions, coarsely chopped 100 g
3/4 cup chicken broth 190 mL
1 tbsp olive oil 15 mL
2 tbsp Parmesan cheese, grated 6 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Coarsely chop the onion. Clean the baby spinach.
  2. Heat the oil in a frying pan over medium heat. Add the onion and sauté 2-3 min with stirring.
  3. Remove the skin from the sausage, then add the meat to the pan. Break the meat up using a wooden spoon and cook 4-5 min until it looses its pink colour.
  4. To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time. Cook the pasta.
  5. Pour the warm broth into the frying pan. Reduce 5 min until the broth is almost completely absorbed but the sauce is still moist.
  6. Pour the drained farfalle into the frying pan, then add the baby spinach. Add salt and pepper to taste, then sprinkle with grated Parmesan. Toss well and serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (410 g)


% Daily Value




21 g

32 %

Saturated 6.1 g
+ Trans 0 g

31 %


30 mg


1120 mg

47 %


65 g

22 %


5 g

19 %


4 g

Net Carbs

60 g


22 g

Vitamin A

71 %

Vitamin C

22 %


10 %


20 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Magnesium, Manganese, Niacin, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin K, Zinc
Good source of  :
Fibre, Iron, Phosphorus, Potassium, Vitamin B2, Vitamin B6, Vitamin E
Source of  :
Calcium, Copper, Pantothenic Acid, Vitamin C, Vitamin D


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables 1
Meat and Alternatives 1 ½
Fats 4

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190 Reviews (179 with rating only) 96% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Pork | Main courses/Entrées | High Fibre | High Iron | Italian

Top Reviews

View All Reviews
october 20, 2021 | I would make this recipe again

I made this for two, and we both loved it. My boyfriend will not usually eat spinach and this he had no trouble with. I substituted feta for the Parmesan, and it turned out very tasty.

Useful 4
october 20, 2021 | I would make this recipe again

Really good, would definately do again. I like more veggies than pasta, so i added zuchinni and mushrooms.

Useful 2
july 28, 2011 | I would make this recipe again

using spicy italian sausages gives it a really nice kick! Also added a bit of half and half cream for the sauce.

Useful 1

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