Bow Tie Pasta With Pink Cream 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 TIES WITH SAUSAGE, TOMATOES AND CREAM



Bow Ties with Sausage, Tomatoes and Cream image

A friend gave this recipe to me a few years back, and my family can't seem to get enough of it. It sounds strange with cream in it, but that just enhances the flavor and texture. This is a very easy recipe.

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 10

1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet Italian sausage, casings removed and crumbled
½ teaspoon red pepper flakes
½ cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
1 ½ cups heavy cream
½ teaspoon salt
3 tablespoons minced fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  • Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
  • Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Nutrition Facts : Calories 655.6 calories, Carbohydrate 50.9 g, Cholesterol 111.3 mg, Fat 42.1 g, Fiber 3.4 g, Protein 20.1 g, SaturatedFat 19.6 g, Sodium 1088.4 mg, Sugar 6.5 g

BOW TIE PASTA WITH PINK CREAM SAUCE



Bow Tie Pasta With Pink Cream Sauce image

Make and share this Bow Tie Pasta With Pink Cream Sauce recipe from Food.com.

Provided by mailbelle

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb bacon, diced
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 garlic cloves, minced
1 (28 ounce) can Italian plum tomatoes, coarsely chopped
1 1/2 cups whipping cream
1/2 teaspoon salt
12 ounces bow tie pasta, cooked
3 tablespoons minced fresh parsley
parmesan cheese

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 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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