Any good bow tie pasta recipes?
I have some bow tie pasta here and I don't know what to do with it. I usually make it with broccoli, garlic and olive oil but I'm looking for something different.
Does anyone have a good recipe to share? Thanks.
Teriyaki Pasta Salad: Marinate shredded cooked chicken breast in soy sauce and garlic powder. Add crushed pineapple, cashew nuts, and some hot red pepper. Add this to hot drained bow ties (or rotini also works well---you want a pasta with plenty of surface). Correct seasoning with more soy sauce and garlic powder. Let sit in refrigerator for a while.
One of the few recipes I really like from Everyday Italian is this one which uses Farfalle or Bowtie Pasta:
I like to toss in some goat cheese as well.
My mom always made this one.
Cabbage, Pasta and Sausage
1 lb sausage (I like andouille, but you can use kielbasa)
1 lb bowtie pasta
1 small head cabbage, chopped
4 Tbsp olive oil
Slice sausage into rounds (about 1/2 inch), sautee in pan until just browned. Remove from pan. Add olive oil to pan on medium heat. Add cabbage and sautee until wilted and tender. While cabbage is cooking, cook bowties according to package directions. Add cooked bowties and sausage to cooked cabbage and stir to combine. Season with salt and lots of cracked black pepper.
I usually substitute bow-ties in this recipe from Epicurious: http://www.epicurious.com/recipes/rec...
ORECCHIETTE WITH CANNELLINI AND BROCCOLI
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 28-ounce can diced tomatoes in juice
1/4 cup water
1 15-ounce can cannellini (white kidney beans), drained
1/2 cup chopped fresh basil
8 ounces orecchiette (little ear-shaped pasta; about 2 cups) or medium pasta shells
1 pound broccoli crowns, separated into small florets (about 5 cups)
3 tablespoons freshly shaved Parmesan cheese
Heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Stir in tomatoes with juices and 1/4 cup water. Bring to boil. Reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes. Stir in beans and basil. Season sauce to taste with salt and pepper.
Meanwhile, cook orecchiette pasta in large pot of boiling salted water until almost tender, about 15 minutes. Add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer. Ladle out 1/2 cup pasta cooking water and reserve. Drain orecchiette and broccoli florets; return to pot.
Add tomato sauce and reserved pasta cooking water to pasta and toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.
Per serving: calories, 423; total fat, 10 g; saturated fat, 2 g; cholesterol, 3 mg; fiber, 11 g
Makes 4 servings.