Best 8 Bow Tie Pasta With Red Pepper Sauce Recipes

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.

BOWTIE 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 (FARFALLE) PUTTANESCA WITH ROASTED PEPPERS

Steps:

• Bring 4 quarts of water to a boil. Add salt and pasta. Cook for about 8 to 10 minutes until al dente. Drain and rinse with cold water. Drain well and set aside. In a small mixing bowl, whisk together the olive oil, vinegar, garlic, capers, and anchovy paste. Mix the olives, yellow pepper, red pepper, and arugula with the pasta. Toss with the olive oil and anchovy mixture. Add salt and pepper to taste. Serve on platter with shaved Parmesan cheese.
• Roasting Peppers - cut peppers in half lengthwise through the stem. Remove the stem, core, and seeds. Place skin side up on a cooking sheet and place under broiler. Cook until skins are charred, about 4 minutes. Place charred peppers in a plastic zip-lock bag until c

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 RED PEPPER SAUCE

Steps:

• Combine bell pepper, broth, oregano, salt, and pepper in 2 quart saucepan. Cover. Cook over medium low heat for 20 minutes, stirring occasionally, until bell pepper is tender.
• Stir in tomato paste, vinegar, and honey; remove from heat. Puree mixture in a blender or food processor.
• Meanwhile, cook pasta as directed on package. Drain.
• Mix together pasta, red pepper sauce, peas, and parsley.

CREAMY BOW TIE PASTA

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.

BOW TIE PASTA WITH SAUSAGE AND SWEET PEPPERS

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.