Bow Tie Pasta With Red Pepper Sauce Recipes

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CREAMY BOW TIE PASTA



Creamy Bow Tie Pasta image

Add a little zip to your meal with this saucy pasta dish. It's an excellent accompaniment with almost any meat or seafood. -Kathy Kittell, Lenexa, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 13

1 cup uncooked bow tie pasta
1-1/2 teaspoons butter
2-1/4 teaspoons olive oil
1-1/2 teaspoons all-purpose flour
1/2 teaspoon minced garlic
Dash salt
Dash dried basil
Dash crushed red pepper flakes
3 tablespoons 2% milk
2 tablespoons chicken broth
1 tablespoon water
2 tablespoons shredded Parmesan cheese
1 tablespoon sour cream

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.

Nutrition Facts : Calories 196 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 252mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

BOW-TIE PASTA WITH RED PEPPER SAUCE



Bow-Tie Pasta With Red Pepper Sauce image

You can make this dish anytime of the year, but it is especially good in the Spring with garden fresh peas and parsley. Simple, yet very tasty!

Provided by Rina

Categories     Main Dish Recipes     Pasta

Yield 6

Number Of Ingredients 11

2 cups red bell pepper, chopped
½ cup chicken broth
1 tablespoon chopped fresh oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon honey
2 cups bow tie pasta
1 cup blanched green peas
2 tablespoons chopped fresh parsley

Steps:

  • Combine bell pepper, broth, oregano, salt, and pepper in 2 quart saucepan. Cover. Cook over medium low heat for 20 minutes, stirring occasionally, until bell pepper is tender.
  • Stir in tomato paste, vinegar, and honey; remove from heat. Puree mixture in a blender or food processor.
  • Meanwhile, cook pasta as directed on package. Drain.
  • Mix together pasta, red pepper sauce, peas, and parsley.

Nutrition Facts : Calories 94.6 calories, Carbohydrate 18.5 g, Fat 0.7 g, Fiber 3.1 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 186.7 mg, Sugar 5.8 g

BOWTIE PASTA WITH TOMATO AND ROASTED RED PEPPER SAUCE



Bowtie Pasta with Tomato and Roasted Red Pepper Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
3 large garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
1/2 cup coarsely chopped jarred roasted red peppers
1 (28-ounce) can plum tomatoes
1 teaspoon sugar
1 teaspoon kosher salt, plus more to season
Freshly ground black pepper
1/2 cup lightly packed fresh basil leaves, torn into pieces
1/2 cup coarsely chopped fresh parsley leaves
12 ounces bow-ties pasta (farfalle)
1 tablespoon balsamic vinegar
1/4 cup grated Parmesan cheese, optional

Steps:

  • Heat the olive oil in a large skillet over medium heat. Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute. Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste. Bring to a boil over high heat, then reduce to a simmer. Cook, uncovered, until thickened, about 10 minutes. Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together.
  • Meanwhile, bring a large pot of cold water to a boil over high heat. Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente. Drain, saving about 1/2 cup of the pasta water.
  • Before serving, add the vinegar to the sauce. Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed. Season with salt and pepper, to taste.
  • Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table.

Nutrition Facts : Calories 381 calorie, Fat 7 grams, SaturatedFat 1 grams, Carbohydrate 63 grams, Fiber 11 grams, Protein 17 grams

BOW TIE PASTA WITH TOMATO AND ROASTED RED PEPPER SAUCE



Bow Tie Pasta With Tomato and Roasted Red Pepper Sauce image

Make and share this Bow Tie Pasta With Tomato and Roasted Red Pepper Sauce recipe from Food.com.

Provided by Bread n Butter

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
3 large garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/3 cup sun-dried tomato packed in oil, drained and roughly chopped
1/2 cup roasted red pepper, roughly chopped
1 (28 ounce) can plum tomatoes
1 teaspoon sugar
1 teaspoon kosher salt, plus more to season
fresh ground black pepper
1/2 cup fresh basil, torn
1/2 cup fresh parsley, coarsley chopped
12 ounces farfalle pasta
1 tablespoon balsamic vinegar
1/4 cup parmesan cheese, grated (optional)

Steps:

  • Heat the olive oil in a large skillet over medium heat.
  • Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute.
  • Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste.
  • Bring to a boil over high heat, then reduce to a simmer.
  • Cook, uncovered, until thickened, about 10 minutes.
  • Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together.
  • Meanwhile, bring a large pot of cold water to a boil over high heat.
  • Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente.
  • Drain, saving about 1/2 cup of the pasta water.
  • Before serving, add the vinegar to the sauce.
  • Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed.
  • Season with salt and pepper, to taste.
  • Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table.

Nutrition Facts : Calories 418.1, Fat 6.5, SaturatedFat 1, Sodium 719.2, Carbohydrate 77.2, Fiber 6.4, Sugar 8, Protein 14.1

BOW TIE PASTA WITH ROASTED RED PEPPER AND CREAM SAUCE



Bow Tie Pasta With Roasted Red Pepper and Cream Sauce image

Make and share this Bow Tie Pasta With Roasted Red Pepper and Cream Sauce recipe from Food.com.

Provided by smiles4u

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb uncooked bow tie pasta
2 teaspoons extra virgin olive oil
1/2 cup finely chopped onion
1 (12 ounce) bottle roasted red peppers, drained and coarsely chopped
2 teaspoons balsamic vinegar
1 cup half-and-half
1 tablespoon tomato paste
1/8 teaspoon ground red pepper
1 cup finely grated parmigiano-reggiano cheese, divided
thinly sliced fresh basil (optional)

Steps:

  • Cook the pasta according to package directions, omitting salt and fat.
  • Heat oil in a large skillet over medium heat. Add onion and cook 8 minutes or until tender, stirring frequently.
  • Add bell peppers, cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar, cook 1 minute or until liquid evaporates.
  • Remove from heat, cool 5 minutes.
  • Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan, cook over low heat until warm.
  • Combine half and half and tomato paste in a small bowl, stirring with a whisk until well combined. Stir in ground red pepper.
  • Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls, top each with about 1 1/2 Tbs cheese.
  • Garnish with basil if desired.

Nutrition Facts : Calories 432.3, Fat 13.4, SaturatedFat 6.3, Cholesterol 88.4, Sodium 1057, Carbohydrate 60.6, Fiber 3.5, Sugar 2.8, Protein 17.7

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