Cheesy Sausage Bowtie Pasta (Printable Version)

Savory bowtie pasta with andouille sausage, softened peppers, and melted cheddar and pepper jack cheese in one pot.

# Everything You’ll Need:

→ Main Ingredients

01 - 1 tablespoon olive oil
02 - 4 tablespoons unsalted butter
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 1 yellow onion, diced
06 - 1 jalapeño, diced (optional)
07 - 6 to 7 garlic cloves, minced
08 - 1 pound andouille sausage, sliced
09 - 12 ounces bow tie pasta (farfalle)

→ Liquid Base

10 - 14.5 ounces can fire-roasted diced tomatoes
11 - 1 cup half and half
12 - 3 cups chicken broth

→ Cheese and Seasonings

13 - 8 ounces sharp cheddar cheese, grated
14 - 8 ounces pepper jack cheese, grated
15 - 1 tablespoon garlic powder
16 - 1 tablespoon onion powder
17 - 1 teaspoon ground black pepper
18 - 1 to 2 teaspoons Cajun seasoning (optional)
19 - Salt, to taste

# Steps to Cook:

01 - Heat olive oil and butter in a large pan or Dutch oven over medium heat. Add diced red and green bell peppers, yellow onion, and jalapeño if using. Sauté for 5 minutes until softened. Stir in garlic powder, onion powder, black pepper, and Cajun seasoning to combine.
02 - Push the vegetables to one side of the pan. Add the sliced andouille sausage and cook for 4 to 5 minutes until browned on all sides. Stir in minced garlic and cook an additional minute until fragrant.
03 - Add the fire-roasted diced tomatoes, half and half, chicken broth, and bow tie pasta to the pan. Ensure the pasta is fully submerged; add extra broth if necessary.
04 - Bring to a gentle boil, then cover and reduce heat to simmer. Cook for 15 to 20 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
05 - Remove from heat and gradually stir in grated cheddar and pepper jack cheese until fully melted and sauce is creamy. Adjust seasoning with salt and pepper as needed.
06 - Serve immediately while hot and cheese is melty. Optionally, let rest for 2 to 3 minutes for a thicker consistency.

# Extra Suggestions:

01 - Ensure pasta is fully submerged in liquid for even cooking and to prevent sticking.
02 - Kielbasa or smoked sausage can substitute andouille sausage without compromising flavor.
03 - Stir periodically during simmering to avoid pasta sticking to the bottom.
04 - The dish thickens as it cools; serving immediately yields the creamiest texture.

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