Bow Ties With Bacon Food

BOW TIES WITH SAUSAGE, TOMATOES AND CREAM

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
• Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

CANADIAN BACON BOW TIES

Steps:

• Prepare pasta according to instructions on box.
• Spread olive oil in a large skillet and heat over medium for about 1 minute.
• Chop canadian bacon in bite-sized pieces. Add canadian bacon, red onion, fresh green onions (with green part attached) and bell pepper in skillet and cook over medium heat 8-10 minutes until peppers start to soften.
• Stir in basil, rosemary, cilantro, black pepper, red pepper flakes, capers and peas. Stir until well blended.
• During last 3 minutes of cooking, stir in tomatoes.
• Pour cheeses over top, cover, turn off heat and let sit for 2-3 minutes until cheese is melted.
• Pour cooked pasta into large bowl and pour canadian bacon mixture over pasta.
• I sprinkle additional parmesan cheese and fresh basil over top before serving. This was a huge hit. I served it with a really nice salad, homemade balsamic vinagrette, fresh garlic rolls, red wine and served chocolate espresso pudding in phyllo cups for dessert.

BOW TIES WITH BACON

Steps:

• In a 12" skillet over medium heat, cook bacon until browned. Remove bacon to paper towels to drain. Drain all but 2 tablespoons of the bacon fat and cook until tender.
• Add tomatoes and liquid, sugar, salt, & pepper. Over high heat, bring to a boil. Reduce heat to low; cover and simmer for 15 minutes to blend flavors.
• Meanwhile, cook bowtie pasta according to package directions; drain. Stir cream and parsley into tomato mixture; heat through (do not boil or mixture may curdle).
• To serve, spoon sauce over pasta, sprinkle with bacon and toss.

BOW TIES WITH BACON, ONION AND TOMATO

Steps:

• Put a large pot of salted water on to boil for the pasta.
• Using a skillet, fry the bacon until crisp; remove bacon and drain off all but 1 T fat.
• Saute onions in bacon fat until golden brown.
• Add pasta to boiling water and cook until al dente; drain and return to pot.
• Stir tomato into onion with 1/4 cup water, red pepper flakes, and salt to taste; simmer for 5 minutes; stir in reserved bacon and parsley.
• Add sauce and parmesan to pasta and toss to coat.

BOW TIES WITH BACON, ONION, AND TOMATO

Steps:

• In a deep skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to a bowl. Pour off all but 1 tablespoon of fat from the skillet, add the oil, and in the fat cook the onion over moderate heat, stirring, until it is golden brown. In a kettle of salted boiling water cook the pasta until it is al dente. While the pasta is cooking, stir the tomato into the onion mixture with the 1/4 cup water, the red pepper flakes, and salt to taste, simmer the sauce, stirring, for 5 minutes, and stir in the parsley and the bacon. Drain the pasta well, add it to the sauce, and toss it well. Add the Parmesan and toss the pasta well.

CHEESY BOW TIE PASTA WITH BACON AND MUSHROOMS

Steps:

• Prepare pasta according to package directions.
• While thats cooking heat a frying pan and chop the baby bellas, tomato, and onion.
• Fry the bacon until nice and crispy.
• Set aside to drain and cool.
• In a large sauce pot melt the butter and add the flour.
• Wisk until smooth and add the milk.
• Let the mixture thicken and bubble and then add the cheese a little at a time.
• Stir so that it melts and blends together.
• Add the chicken boullion cube, garlic powder, parsley, seasonigs, salt and pepper to taste.
• Cover and let simmer.
• Drain the grease out of the frying pan that you used to make the bacon and sautee the mushrooms, garlic and onions.
• Meanwhile chop the bacon into bite sized pieces.
• Combine the tomato, onion, mushrooms, and bacon pieces into the sauce.
• The sauce should be thick and creamy and ready to serve.

BLT BOW TIES

Steps:

• Cook farfalle in large pot of boiling salted water until tender but still firm to bite. Drain farfalle.
• Meanwhile, cook bacon in heavy large skillet over medium-high heat until crisp, stirring often. Using slotted spoon, transfer bacon to paper towels. Pour off all but 3 tablespoons bacon drippings from skillet. Add tomatoes and crushed red pepper to skillet; sauté until tomatoes soften, about 2 minutes. Add arugula, onions, 1/2 cup basil, and bacon; sauté until arugula and basil just wilt, about 2 minutes. Stir in wine; bring to simmer. Add farfalle to sauce and toss to coat. Mix in 3/4 cup Parmesan cheese and remaining 1/2 cup basil; cook until cheese melts and coats pasta, tossing often, about 2 minutes. Season farfalle to taste with salt and pepper. Sprinkle farfalle with remaining cheese and serve.

BOWTIE PASTA AND PEAS WITH BACON

Steps:

• Cook the bacon and chop; set aside.
• In a large pot add two big pinches of salt to boiling water for pasta.
• Cook pasta according to package directions.
• Reserve 1 cup of the pasta water before draining the pasta.
• When pasta is just about ready, in the pan you cooked bacon in add oil and heat over medium heat, sauté the onion until soft, but not browned, about 4 minutes.
• Add the garlic and cook another minute.
• Stir in one cup of the pasta water and the parsley, salt, pepper, Cajun seasoning and half and half; bring to a boil.
• Add the peas, reduce heat and simmer just until the peas are warmed through.
• Taste and adjust seasonings.
• Add pasta and toss together, top with bacon and parmesan cheese.
• Add the remaining pasta water only as needed for moisture.