BOWTIES WITH ITALIAN SAUSAGE IN A CREAM BASIL SAUCE
Provided by Food Network
Time 30m
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook pasta for 8-10 minutes, or until al dente, drain and rinse with cold water. Set aside.
- In a large skillet, heat oil over medium heat. Add decased sausage to skillet and crumble with a wooden spoon as it cooks. Add red pepper flakes and continue sauteing until sausage is no longer pink. Add onion and garlic to skillet and continue until onion softens. Stir in tomatoes and salt, (if using fresh tomatoes saute them for 3 minutes until softened) then add light cream and parmesan cheese; simmer gently until mixture thickens (about 5 minutes). Stir in the cooked pasta and basil and heat through, about 3 minutes.
CREAMY BOW TIE PASTA
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
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
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
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
CREAMY POBLANO BOW TIES WITH SALMON
Watch this quick video from My Food and Family on how to make this creamy poblano bow tie dish. You'll adore this Creamy Poblano Bow Ties With Salmon.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package; omitting salt; drain. Return to saucepan.
- Heat dressing in medium skillet on medium-high heat. Add fish; cook 6 min. or until fish flakes easily with fork, stirring occasionally.
- Meanwhile, blend broth, chiles and cream cheese in blender until smooth. Add to pasta; stir. Cook on medium heat 3 to 5 min. or until heated through, stirring occasionally. Serve fish over pasta.
Nutrition Facts : Calories 610, Fat 27 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 115 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 37 g
BOW TIE PASTA WITH ROASTED RED PEPPER AND CREAM SAUCE
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
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
CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE
A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce.
Provided by THENEWTRICIA
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
- Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
- In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
- Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
- To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.
Nutrition Facts : Calories 836.6 calories, Carbohydrate 61.5 g, Cholesterol 192.7 mg, Fat 50.7 g, Fiber 3.5 g, Protein 33.2 g, SaturatedFat 27.7 g, Sodium 424.6 mg, Sugar 1.2 g
SPICY CHICKEN BOW TIE PASTA IN CREAM SAUCE
This recipe is one that I came up with one day while trying to make something different. All of the alfredo-type sauces that I've tasted are too thick, heavy and rich and even with all of that....they never have enough flavor. This dish is something you can make after coming home tired from work because it's easy, tastes amazing and you can eyeball the ingredients according to how much less or more you want to make or how thick you want your sauce to be.
Provided by GeishaDoll
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil water for pasta and salt water prior to adding pasta.
- Trim any fat off the chicken and butterfly the breasts. Season chicken with salt and pepper.
- Bring chicken broth to a boil and add chicken and red pepper flakes on med/high heat until cooked. You'll notice the broth might thicken somewhat. This okay because you'll use this as the base for your sauce.
- Remove chicken once all pink is gone and chicken is cooked though. Hold with tongs and shread chicken with a fork. Set aside.
- Lower heat to medium and add in two cloves of garlic and saute for only about 1 minute.
- Add cream to broth and garlic.
- Roll up basil leaves and chop into thin ribbons. Add this to cream mixture.
- Add chicken and cooked pasta into sauce mixture.
- Add parmesan cheese and stir until well blended.
- Leave to thicken slightly on medium heat for about 5-10 minutes.
- Add pepperonchinis.(The yellow picked peppers mentioned above. These are on the pickle isle of your grocery store).
- The sauce will not be as thick as alfredo sauce gets, but will be even better! Just serve with warm French or Italian bread!
Nutrition Facts : Calories 688.5, Fat 39, SaturatedFat 19.7, Cholesterol 210, Sodium 330.7, Carbohydrate 45, Fiber 2.1, Sugar 1.5, Protein 39.4
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