Bowtie Pasta with Italian Sausage

Bowtie Pasta with Italian Sausage

1-pound bowtie pasta

1-pound Italian sausage, casings removed

1 tablespoon olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

1 (24 ounce) jar marinara sauce

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup sour cream

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1 teaspoon dried Italian seasoning

Kosher salt and fresh-ground pepper, to taste

Cook the bowtie pasta in heavily salted water, according to package directions. Drain well, do not rinse and set aside.

In a large skillet, heat olive oil over medium-high heat. Add sausage and cook until browned, crumbling with a spoon. Drain off any excess grease.

Add the chopped onion and minced garlic to the skillet with the sausage. Cook until the onion is softened, about 5 minutes.

Stir in the marinara sauce, cream of mushroom soup, sour cream, Italian herbs, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.

Add the cooked bowtie pasta to the skillet with the sauce. Toss to coat evenly.

Stir in 1/2 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese. Cook until the cheese is melted and the sauce is heated through, about 5 minutes.

Transfer to a serving dish and sprinkle with the remaining cheddar and mozzarella cheese. Let stand for a few minutes to allow the cheese to melt. Serve hot with some good garlic bread!