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Red Bell Peppers

1 of

Bow-Tie Pasta With Red Pepper Sauce

By: Rina

"You can make this dish anytime of the year, but it is especially good in the Spring with garden fresh peas and parsley. Simple, yet very tasty!"

Rate/Review | Read Reviews (40)

5,700 Saves

What to Drink?
	Sangiovese

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 cups red bell pepper, chopped
1/2 cup chicken broth
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon honey
2 cups bow tie pasta
1 cup blanched green peas
2 tablespoons chopped fresh parsley

Directions

Combine bell pepper, broth, 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, peas, and parsley.