Farfalle Bow Tie Pasta With Creamy Bacon Leek Sauce Recipes

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FARFALLE (BOW-TIE PASTA) WITH CREAMY BACON & LEEK SAUCE



Farfalle (Bow-Tie Pasta) With Creamy Bacon & Leek Sauce image

I came up with this as a way to use up leftover leeks after I made a stew. I also substitute ham when I have leftovers after a holiday meal.

Provided by Mama_Jennie

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 ounces bacon (chopped) or 8 ounces ham (chopped)
3 tablespoons butter
2 garlic cloves (finely chopped)
1 cup leek (chopped or sliced)
1 cup light cream
1/2 cup white wine (dry)
1/3 cup sour cream
1 cup parmesan cheese (grated)
1 lb farfalle pasta (bow-tie pasta)
ground black pepper (to taste)

Steps:

  • Cook bacon in frying pan until crisp. Drain on paper towels. (If using ham, skip this step.).
  • Heat 3 tbsp of butter in a large frying pan and add the leeks & garlic. Add ham after a few minutes and cook until brown and the leeks are soft.
  • Add in cream, wine, sour cream, and cheese. Stir until the mixture is hot and slightly thickened. Stir in the bacon/ham & pepper to taste.
  • Meanwhile cook farfalle (bow-tie) pasta in boiling, salted water. Cook until al dentè.
  • Add sauce to drained pasta. Toss to combine and serve immediately. As with most pastas, this pairs well with salad & bread. Enjoy!

Nutrition Facts : Calories 1064.9, Fat 58.7, SaturatedFat 28.3, Cholesterol 131.5, Sodium 962, Carbohydrate 93.9, Fiber 4.1, Sugar 3.5, Protein 33.8

PASTA WITH PANCETTA AND LEEKS



Pasta with Pancetta and Leeks image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

12 ounces shaped pasta, such as farfalle
3 ounces chopped pancetta
2 whole leeks, sliced thin
1 tablespoon butter, optional
1/2 cup dry white wine
1/2 cup heavy cream
Salt and freshly ground pepper
Shaved Parmesan, for serving

Steps:

  • Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
  • Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
  • After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.
  • Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!

BOW TIES WITH SAUSAGE AND LEEK SAUCE



Bow Ties with Sausage and Leek Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

6 quarts salted water
2 large leeks
2 tablespoons extra virgin olive oil
2 sweet Italian sausages, casings removed
1 tablespoon minced shallots
2 tablespoons unsalted butter
1 cup young peas, blanched in boiling water for 2 minutes, or defrosted and drained frozen baby peas
1 cup chicken stock
Salt and freshly ground black pepper
1 pound bow-tie pasta (farfalle)
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving, if you like

Steps:

  • Bring the salted water to a boil.
  • Meanwhile, prepare the leeks: Cut off and discard the top third of the rough green portion and the root ends. Remove any brown or wilted outer layers. Slice the remaining green and white parts into 1/2-inch thick rounds. Rinse the leek slices in several changes of cold water, swishing them around to remove all soil and grit.
  • In a large skillet, heat the olive oil over medium heat. Crumble the sausage meat into the skillet and cook, breaking up the lumps, until golden, about 5 minutes. Add the leeks to the skillet and cook, stirring, until wilted, about 5 minutes. Stir in the shallots and cook for 1 minute. Add 1 tablespoon of the butter, the peas, and stock. Heat to a boil, reduce the heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover the skillet, and set aside.
  • Meanwhile, stir the bow ties into the boiling water. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente -- tender, but firm -- about 12 minutes. Drain the bow ties well and return them to a pot over low heat.
  • Add the sausage and leek sauce to the pasta and toss well until the pasta is coated. Remove the pot from the heat, add the remaining 1 tablespoon butter and the grated cheese, and toss well. Transfer to a warmed serving platter or individual bowls. Serve immediately, passing additional grated cheese on the side, if you like.

BACON BOW TIE PASTA



Bacon Bow Tie Pasta image

This recipe is courtesy of Southern Living Magazine, April 2007. You could lighten this up a bit by using reduced fat or turkey bacon; 1/3 less fat cream cheese; and low fat milk.

Provided by Juenessa

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

0.5 (16 ounce) package bow tie pasta
1/2 lb bacon
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 teaspoons italian seasoning
2/3 cup milk
1/2 cup grated parmesan cheese
salt
pepper

Steps:

  • Cook pasta according to package directions; drain.
  • Keep warm.
  • Cook bacon according to package directions; drain well, and crumble.
  • Beat cream cheese, butter, and Italian seasoning in a medium-size microwave-safe bowl at low speed with an electric mixer until smooth.
  • Gradually add milk, beating until mixture is smooth.
  • Microwave cream cheese mixture at HIGH 3 minutes or until thoroughly heated, whisking every 30 seconds.
  • Add salt and pepper to taste.
  • Pour cream cheese mixture over warm pasta, tossing to coat.
  • Top with crumbled bacon and 1/2 cup grated Parmesan cheese.

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.

FARFALLE SPECIAL



Farfalle Special image

This is an Italian dish, one of my favorites. Buon Apettito!

Provided by Venia

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 10

1 ½ tablespoons butter
2 slices bacon
1 onion, sliced
¾ cup fresh mushrooms, quartered
¾ cup heavy cream
1 teaspoon salt
1 pinch black pepper
2 ounces Roquefort cheese
1 (4 ounce) can tomato sauce
18 ounces farfalle (bow tie) pasta

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.
  • In a skillet over medium heat, cook bacon and onion in the butter for 7 to 8 minutes. Add mushrooms and cook 2 to 3 minutes more. Stir in the heavy cream, salt, pepper, Roquefort cheese and tomato sauce; cook for 5 minutes, stirring continuously. Pour over cooked farfalle pasta and serve.

Nutrition Facts : Calories 782.3 calories, Carbohydrate 98.3 g, Cholesterol 94.9 mg, Fat 34.5 g, Fiber 5.4 g, Protein 23.4 g, SaturatedFat 18.5 g, Sodium 1249.2 mg, Sugar 6.9 g

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