Bow Tie Pasta Farfalle Puttanesca With Roasted Peppers Recipes

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BOW TIE PASTA IN PARMIGIANO-REGGIANO BUTTER



Bow Tie Pasta in Parmigiano-Reggiano Butter image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 pound dried farfalle or bow tie pasta
6 quarts water
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste

Steps:

  • In a large pot, bring salted water to a rolling boil. Add pasta and cook until al dente.
  • In a large skillet melt butter. Do not brown. Add drained pasta and cheese and toss until coated. Season with salt and pepper and serve immediately.

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

TOASTED FARFALLE WITH THYME SAUCE PASTA RECIPE BY TASTY



Toasted Farfalle With Thyme Sauce Pasta Recipe by Tasty image

Here's what you need: farfalle pasta, salt, butter, garlic, fresh thyme, pepper, grated parmesan cheese

Provided by Greg Perez

Yield 2 servings

Number Of Ingredients 7

½ lb farfalle pasta
salt
2 tablespoons butter
2 cloves garlic
2 teaspoons fresh thyme
pepper, to taste
grated parmesan cheese, for serving

Steps:

  • Preheat the oven to 350˚F (175˚C). Line a baking sheet with parchment paper.
  • Toast the pasta for 10-12 minutes, until golden brown.
  • Bring a large pot of water to boil over high level heat, and season with salt.
  • Add the toasted pasta to the water and cook for 10-12 minutes, stirring occasionally, until al dente.
  • Reserve ½ cup (50 g) of the pasta cooking water and drain the pasta.
  • In a small skillet over medium heat, melt the butter. Add the garlic, thyme, and pepper, and cook until fragrant.
  • Add the pasta to the sauce, along with the reserved water, and mix thoroughly to coat.
  • Sprinkle with parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 520 calories, Carbohydrate 84 grams, Fat 13 grams, Fiber 3 grams, Protein 14 grams, Sugar 3 grams

BOW TIE PASTA WITH SAUSAGE AND SWEET PEPPERS



Bow Tie Pasta with Sausage and Sweet Peppers image

Yummy dish that is super fast to put together. My husband loves this dish! This is great with a tossed salad! Enjoy!

Provided by KSUDA

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 4

Number Of Ingredients 5

1 pound Italian sausage, cut into 1/2 inch pieces
2 green bell peppers, chopped
8 ounces farfalle pasta
½ cup beef broth
¼ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
  • Toss pasta with sausage sauce and serve.

Nutrition Facts : Calories 488.6 calories, Carbohydrate 48 g, Cholesterol 44.6 mg, Fat 22.9 g, Fiber 3.1 g, Protein 23.3 g, SaturatedFat 7.8 g, Sodium 1048 mg, Sugar 4 g

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 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

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  • Rinse peppers, slice open, each one and remove the seeds. Then chop all the peppers to about 1 inch in size.
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