Reviewed: Sep. 13, 2009

very good. could have used some more sauce but that's just personal preference. though i believe the calories count for this is off... by 100-150 calories but whatever.

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Isabela14

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Reviewed: Sep. 1, 2009

Very good. Next time would add some red pepper flakes and fresh garlic to give this dish a little more flavor and zip. Will make again.

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Sherry

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Belmont, New Hampshire, USA

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Reviewed: May 8, 2009

Great sauce! My only complaint is that I too think the serving sizes are a little small. I made a few substitutions to the dish that I would highly recommend. First, I added 2 (sliced) cloves of garlic, 2 serrano peppers, and a pinch of red pepper flakes (maybe only try this if you like it spicy..) to the red pepper mixture. I didn't have the peas to add so while I simmered the peppers I roasted some carrots in the oven. I combined the carrots and peppers once I pureed everything. Gave it a sweeter and fuller flavor. Delish!

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LLing

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Reviewed: Feb. 22, 2009

This was actually a very good and easy recipe. The red pepper sauce has a nice little zing to it and my family really enjoyed it.

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Voodoohuny

Cooking Level: Expert

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Reviewed: Feb. 15, 2009

very good. made a few changes.

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cameonicole

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Reviewed: Jan. 24, 2009

This was really good. I added red pepper flakes to give it some spice. Also, I substituted the peas with brocoli. I will be making this again. It is a good change instead of using tomato pasta sauce.

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Bakeratheart

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2009

Used a can of white beans instead of the green peas, and a handful of fresh spinach instead of parsley. I thought I was going to need to add cornstarch to thicken the sauce, but after it had simmered for a few minutes with the cooked pasta and the other ingredients, it thickened up on its own nicely. A very healthy but filling main dish and a nice flavor change from pasta sauce made from a tomato base.

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gapch1026

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Reviewed: Jan. 16, 2009

This is the first recipe here that I really didn't care for. I guess maybe I was expecting it to taste like tomato sauce, and I just found it bland and uninteresting (and a bit watery). Maybe I missed something in the preparation.

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Jodi

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2008

i followed the recipe to the letter. it was basically just red bell pepper flavor. my whole family helped me search through the pantry for either something to add to this to make it better or something else to eat entirely. you would have to be a straight vegetarian to enjoy this, not just someone looking for something a little different.

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mybluskeyes

Cooking Level: Intermediate

Home Town: Vacaville, California, USA

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Reviewed: Sep. 30, 2008

My husband and I were pleasantly surprise by this low-cal. dish. Nice thick sauce with a little kick!

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Cafe Martin

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2008

I am shocked at how wonderfully tasty and delicious this recipe was. I never would have thought to make a sauce out of bell peppers but this recipe was awesome. What a way to start out my low-call diet! I was afraid I was going to have to eat dull, dry, flavorless food but making this recipe right out of the gate made me more optimistic. I actually made this again but doubled the recipe to make it a main meal and my whole family really enjoyed it, including 2 teens and a toddler, as well as my mother, who was visiting.

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Shell-Shell

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Peoria, Arizona, USA

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Reviewed: Sep. 12, 2008

this was a great sauce. nice change from traditional tomato pasta sauce. made a few changes but used this as a base. mixed one zuccini and a handful of corn in to the pot with the red peppers. I also added a few dashes of worchesire sauce. delish! mixed in the pasta and added a little mozz. cheese.. served it along side of a broccoli/cauliflower mix and sourdough bread.. WILL DEFINITLY MAKE THIS OVER AND OVER! THANKS SO MUCH :)

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Heather

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2008

This was an awesome change from the regular old spaghetti sauce. I didn't have peas so I skipped on those but I didn't miss them. This would be awesome over steamed veggies too. Thanks for sharing!

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Heather

Cooking Level: Beginning

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Reviewed: Jun. 2, 2008

I really enjoyed this! The sauce is unusual, but very tasty. For those that are not tomato fans, this is a real treat! It was easy to make, and even got decent reviews from 2 picky teenagers. I will definitely make again.

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zadimom

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2008

I really liked this recipe, but made a few changes to make it a main course instead of a side dish. I used brown rice penne pasta (delicious and healthy) instead of bow-tie. I didn't have any peas, but wish that I did. Also, I only had the little sweet peppers that you ca buy at Costco (red, yellow, and orange), and thought they were a great substitute for just red bell peppers. Added crushed red pepper 1/8 tsp. and 2 cloves minced garlic to the sauce just to give it a little extra kick. Then I baked some chicken brushing it very lightly with EVOO, salt, pepper, basil, and a little minced garlic. YUM!! I served this up layered--pasta, chicken, and smothered with the sauce.

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The Wallace Clan

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Reviewed: Apr. 17, 2008

This is great, and so simple to make. I agree with the previous posts that it's much better with chicken added. I'd even make this dish for company.

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zippychik

Cooking Level: Expert

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Reviewed: Mar. 19, 2008

I liked this but won't add the balsamic vinegar. It was too strong and it didn't really add to it at all. Overall really good and easy to make.

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ds

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Reviewed: Aug. 31, 2007

Wonderful sauce, I added some raosted red peppers to the sauce and it worked out perfectly. My 5 and 2 year old sons and husband who all hate peppers ate this sauce without any problems. I served it over ricotta stuffed rigatoni.

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MommyHaldeman

Cooking Level: Intermediate

Home Town: Scotia, New York, USA

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Reviewed: Apr. 4, 2007

My family loved this pasta! The sauce had a nice bite and couldn't be easier to make even though I had to whip out my blender. ;) I added chicken breast strips that I brushed with olive oil and fresh minced garlic before baking. This recipe is definitely going in our rotation and next time I will double the sauce and make more pasta so we'll have more leftovers. Thanks for posting the recipe!

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The Anti Chef

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Reviewed: Jan. 20, 2007

Really liked this. Tastes great. Added a few extra seasonings for personal taste.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Bow-Tie Pasta With Red Pepper Sauce

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