Bow-Tie Pasta With Red Pepper Sauce Recipe - Allrecipes.com
Bow-Tie Pasta With Red Pepper Sauce Recipe

Bow-Tie Pasta With Red Pepper Sauce

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. 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.
  2. Stir in tomato paste, vinegar, and honey; remove from heat. Puree mixture in a blender or food processor.
  3. Meanwhile, cook pasta as directed on package. Drain.
  4. Mix together pasta, red pepper sauce, peas, and parsley.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Jan 15, 2010

I thought this was very bland.

 
Jun 22, 2003

This was pretty good.It had a sweet taste to it. My husband liked it and it is low fat.

 
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.

 
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.

 
Aug 07, 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!

 
Apr 04, 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!

 
Jun 23, 2003

Easy and good. Portions would be a bit small if this was to serve 6, more like 4 I think. I will add shrimp or chicken to it next time.

 

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Nutrition

  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 18.5 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.7 g
  • 1%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 187 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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