Bowtie Pasta With Tomato And Roasted Red Pepper Sauce Recipes

QUICK BOWTIE PASTA WITH TOMATO AND ROASTED RED PEPPER SAUCE RECIPE - (4.4/5)

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. Copyright 2005 Television Food Network, G.P. All rights reserved.

BOW TIE PASTA WITH TOMATO AND ROASTED RED PEPPER SAUCE

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.

BOW TIE PASTA WITH ROASTED RED PEPPER AND CREAM SAUCE

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.