Bow Tie Pasta With Pink Cream Sauce Recipes

CREAMY BOW TIE PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic and seasonings until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir until slightly thickened, about 2 minutes., Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce.

BOW TIE PASTA WITH PINK CREAM SAUCE

Steps:

• In heavy skillet over medium heat cook bacon, pepper flakes, onion and garlic and cook until onion is tender and bacon is done, about 7 minutes.
• Add tomatoes, cream and salt. Simmer until slightly thickened, about 15 minutes.
• Toss with cooked pasta. Add lots of Parmesan cheese and sprinkle with parsley.

BOW TIE PASTA AND VODKA SAUCE

Steps:

• Cook the pasta in at least 2 quarts of salted water according to package instructions. Drain.
• Melt one tablespoon of butter with the olive oil in a sauce pan, and then saute the onion until transparent.
• Mix the tomato sauce and vodka, together and add to the pan that has been removed from the heat. Return the pan to the heat, stir and then add the garlic and basil.
• When the sauce starts to bubble, turn the heat to low, add the second tablespoon of butter and continue to cook over low heat until the sauce thickens.
• Add the pasta to the pan and toss to coat.
• If desired, grated Parmesan cheese can be added after the pasta has been plated.

SPICY CHICKEN BOW TIE PASTA IN CREAM SAUCE

Steps:

• Boil water for pasta and salt water prior to adding pasta.
• Trim any fat off the chicken and butterfly the breasts. Season chicken with salt and pepper.
• Bring chicken broth to a boil and add chicken and red pepper flakes on med/high heat until cooked. You'll notice the broth might thicken somewhat. This okay because you'll use this as the base for your sauce.
• Remove chicken once all pink is gone and chicken is cooked though. Hold with tongs and shread chicken with a fork. Set aside.
• Lower heat to medium and add in two cloves of garlic and saute for only about 1 minute.
• Add cream to broth and garlic.
• Roll up basil leaves and chop into thin ribbons. Add this to cream mixture.
• Add chicken and cooked pasta into sauce mixture.
• Add parmesan cheese and stir until well blended.
• Leave to thicken slightly on medium heat for about 5-10 minutes.
• Add pepperonchinis.(The yellow picked peppers mentioned above. These are on the pickle isle of your grocery store).
• The sauce will not be as thick as alfredo sauce gets, but will be even better! Just serve with warm French or Italian bread!

BOW TIE PASTA IN AN ASIAGO CREAM SAUCE

Steps:

• grill chicken breasts in olive oil.
• brown bacon in same pan for 2 to 3 minutes.
• chop and saute the onions.
• tear the procetto.
• make the white sauce:.
• cook the butter and flour over med-low for 5 minutes continually stirring.
• heat the milk and microwave and add to butter and flour, cook until smooth and thick.
• add the cheeses, salt and pepper, onions, procetto, and chicken.
• cook until the cheese are melted and the ingredients are combined.
• boil water for pasta, add salt.
• once boiling, add pasta.
• cook pasta as directed on package (about 10-12 minutes) then drain.
• return pasta to pan and add cream sauce.