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Mar 5, 2007 08:21 AM

Any good bow tie pasta recipes?

Hello everyone.

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.


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  1. I usually substitute bow-ties in this recipe from Epicurious:


    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.

    1. Peas, chopped pancetta, and a good cream sauce.

      Shrimp, lemon-garlic-oil.

      Chopped sun-dried tomato, broccoli, and chopped, sauteed sausage with grated cheese.

      1. 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.

        1. 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.


          1. I make this recipe all the time with bow ties