Bow Tie Pasta With Red Pepper Sauce Recipes

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
• Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
• Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
• When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!

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.

Steps:

• Combine bell pepper, broth, chopped fresh 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, blanched peas, and chopped fresh parsley.

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.

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.