Best Bow Ties With Fresh Tomato Sauce Recipes

BOW TIE PASTA

Steps:

• Bring large pot of salted water to boil. Cook bowtie pasta until al dente and drain. Set aside.
• While pasta is cooking heat olive oil over medium heat. Cook garlic for 30 seconds to 1 minute until fragrant.
• Pour in can of diced tomatoes with sugar, salt and pepper. Simmer gently for 2 minutes.
• Pour in heavy cream and reduce heat to low.
• Sprinkle in parmesan cheese and stir to melt. Taste and adjust seasonings. It may need more sugar and/or salt, depending how acidic your tomatoes were.
• Add hot pasta and stir to coat in sauce. Add chopped basil and stir.
• Serve immediately.

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 WITH SUN-DRIED TOMATO PESTO

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 2 cups of the pasta cooking water before draining. Return the cooked pasta to the pot.
• While the pasta cooks, heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the onion just begins to soften, 3 to 4 minutes. Add the sausage, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until starting to turn golden brown, 4 to 5 minutes.
• Meanwhile, combine the sun-dried tomatoes and the oil from the jar, red peppers, red pepper liquid, walnuts, parsley, Parmesan, vinegar, tomato paste, 1 teaspoon salt and a few grinds of black pepper in a food processor and process until smooth.
• Add the sausage mixture and sun-dried tomato pesto to the pot with the pasta and stir until well combined, stirring in as much of the reserved pasta water as necessary to make a creamy sauce. Garnish with chopped parsley and more Parmesan.

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.

CREAMY BOW TIE PASTA

Steps:

• Combine cream, broth, and cornstarch in a bowl. Set aside.
• Bring a large pot of salted water to a boil. Add pasta and cook until al dente (firm). Reserve ½ cup pasta water and drain pasta well. Do not rinse.
• While pasta is cooking, melt butter in a large saucepan over medium-high heat. Add garlic and Italian seasoning and cook just until fragrant, about 1 minute.
• Stir the broth mixture and add to the saucepan with sundried tomatoes. Simmer for 3 minutes or until slightly thickened.
• Reduce heat to medium-low and add bow ties, 3 tablespoons of pasta water, spinach, and parmesan cheese. Cook 2-3 minutes or until sauce has thickened and is heated through, adding more pasta water if needed.
• Season with additional salt and pepper to taste. Garnish with fresh basil and parmesan if desired.

BOW TIES WITH BACON, ONION, AND TOMATO

Steps:

• In a deep skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to a bowl. Pour off all but 1 tablespoon of fat from the skillet, add the oil, and in the fat cook the onion over moderate heat, stirring, until it is golden brown. In a kettle of salted boiling water cook the pasta until it is al dente. While the pasta is cooking, stir the tomato into the onion mixture with the 1/4 cup water, the red pepper flakes, and salt to taste, simmer the sauce, stirring, for 5 minutes, and stir in the parsley and the bacon. Drain the pasta well, add it to the sauce, and toss it well. Add the Parmesan and toss the pasta well.

TOMATO-MUSHROOM BOW TIE PASTA

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, saute the mushrooms, onions and garlic in butter and oil for 5 minutes or until tender. Add tomatoes; cook, uncovered, over medium heat for 10 minutes or until tender, stirring occasionally. Stir in the basil, parsley, salt and pepper; cook 2-3 minutes longer. Drain pasta; top with tomato mixture and Parmesan cheese.