Bow Ties W Spicy Artichoke Sauce Recipes

BOW TIES WITH ARTICHOKE PESTO

Steps:

• In large pot of boiling, salted water, cook bow ties per package directions.
• In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper.
• Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.

BOW TIE PASTA AND ARTICHOKE SAUCE

Steps:

• In medium mixing bowl, add olive oil, garlic, JP's spice mix, and artichoke hearts. Let marinate for 1 hour.
• Preheat grill to high.
• Lower flame and place artichokes on grill, cook until tender, about 10 to 15 minutes. Remove and set aside. When cool enough to handle, slice 8 of the artichokes thinly.
• Sauce:
• In small saucepan, saute sliced mushrooms and crushed garlic in olive oil over medium-high heat until mushrooms start to brown, about 5 minutes. Set aside.
• In a medium pot, over medium heat, add spaghetti sauce, water, spice mix, salt, and sugar. Bring to a simmer, and add diced tomatoes, 8 grilled artichoke hearts, and mushrooms. Simmer about 1 minute and remove from heat.
• In large pot, over medium heat, boil bow tie pasta until soft. Remove and put in pasta bowl. Pour pasta sauce over pasta. Slice last grilled artichoke and fan on top for decoration.
• Serve immediately.
• In an airtight container, mix all spices thoroughly.

ITALIAN SAUSAGE WITH BOW TIES

Steps:

• Cook pasta according to package directions. Drain., Meanwhile, in a 6-qt. stockpot, cook and crumble sausage with onion and pepper flakes over medium heat until no longer pink, 5-7 minutes. Add garlic; cook 1 minute. Drain., Stir in tomatoes, cream, salt and basil; bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. Stir in pasta; heat through. Serve with cheese.

BOW TIE PASTA WITH ARTICHOKES AND MUSHROOMS

Steps:

• Prepare pasta according to the package directions; cook until al dente.
• Spray a large skillet with cooking oil spray and heat skillet over high heat.
• Add 1/4 cup water and mushrooms; "sweat" the mushrooms by covering skillet for 2-3 minutes, or until mushrooms are slightly wilted.
• Add in the artichoke hearts; continue to cook, uncovered, for about 3 minutes or until most of the liquid is gone.
• Cut the cream cheese into several pieces; add to the skillet with 1 cup water or the reserved liquid from the canned artichokes plus enough water to make 1 cup.
• Using a wooden spoon, gently stir and smooth the sauce while if comes to a simmer.
• Add in the lemon juice and pepper; add more water if needed to bring sauce to a medium consistency; also may add salt to taste.
• Drain pasta when it is done.
• Add pasta and sauce to a serving bowl; mix well.
• Sprinkle with parmesan cheese, wheat germ, and parsley.
• Serve right away.

BOW TIES WITH ARTICHOKES AND PEAS

Steps:

• 1 With a large knife, trim off the top 1 inch of the artichokes. Rinse them well under cold water. Bend back and snap off the small leaves around the base. With scissors, trim the pointed tops off the remaining leaves. Peel off the tough outer skin of the stems and around the base. Cut the artichokes in half. Use a small knife with a rounded tip to scrape out the fuzzy leaves in the center. Thinly slice the artichokes. 2 Pour the olive oil into a skillet large enough to hold the cooked pasta. Add the onion and garlic and cook, stirring occasionally, over medium heat 10 minutes. Add the artichokes and 2 tablespoons water. Add salt and pepper to taste. Cook 10 minutes or until the artichokes are tender. 3 Stir in the peas. Cook 5 minutes or until the peas are tender. Remove from the heat and stir in the basil. 4 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook, stirring often, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta. 5 Toss the pasta with the artichoke sauce and a little of the cooking water if needed. Add a drizzle of extra-virgin olive oil and toss again. Toss with the cheese and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

BOW TIES WITH UNCOOKED PUTTANESCA SAUCE

Steps:

• 1 In a large serving bowl, combine the tomatoes, anchovies, garlic, olives, parsley, capers, oregano, oil, salt, and red pepper. Let stand 1 hour at room temperature. 2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is tender. Set aside some of the cooking water. Drain the pasta. 3 Toss the pasta with the sauce. Add a little of the cooking water if the pasta seems dry. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BOW TIES WITH SAUSAGE, TOMATOES AND CREAM

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.

CHEESY BOW TIE CHICKEN

Steps:

• Heat cheese dip according to package directions. Meanwhile, in a Dutch oven, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return to pan., Stir in chicken, cheese dip, peppers, olives, salt and pepper, adding enough reserved pasta water to reach a creamy consistency; heat through.

BOW TIES W/ SPICY ARTICHOKE SAUCE

Steps:

• 1. Cook past al dente according to pkg directions. Drain well, and return pasta to the pot, and cover to keep warm. 2. While the pasta is cooking, combine the tomatoes, onion, mushrooms, garlic, basil, oregano, cayenne, and black pepper in a L skillet. Place over M-low heat, cover, and cook for 10 - 12 minutes, or until the tomatoes are soft. 3. Add the artichoke hearts bell peppers and lemon juice to the skillet mixture. Cover and cook for 2 additional minutes, or until the peppers are crisp-tender. Reduce the heat to low. 4. Add pasta to the skill mixture, and toss gently to mix. Add the parmesan, toss gently, and serve immediately.