Bow Ties With Sausage Asparagus Food

BOW TIE PASTA WITH SAUSAGE AND ASPARAGUS

Steps:

• Heat pan with olive oil and butter. Once butter melts, add garlic and cook until fragrant. Add sausage, and cayenne pepper. Cook 2 minutes.
• Add bell pepper, asparagus and black pepper, and cook for 8-10 minutes or until asparagus is tender, but crispy.
• Sprinkle cheese over sausage mixture and mix well.
• Pour over hot farfalle pasta. Toss to coat. Add salt if needed.

BOWTIE PASTA

Steps:

• Heat a large pot over medium-high heat. Add the olive oil, then the sausage. Cook, breaking the sausage into small pieces with a wooden spoon, until it is golden brown and no longer pink, about 6 minutes. With a slotted spoon, remove the sausage to a plate and set aside.
• Reduce the heat to medium and add the garlic cloves. Cook for 1 minute.
• Add the pasta, broth, 2 cups of water, oregano, salt, and pepper to the pot and bring to a simmer. Reduce heat to medium or medium low to keep it simmering for 5 minutes, stirring occasionally to prevent sticking.
• Stir in the broccoli. Cover the pot and let cook until the pasta and broccoli are just tender, about 5 minutes, stirring half-way through.
• Uncover the pot. Add the sun-dried tomatoes, heavy cream, and reserved sausage. Cook until heated through, about 1 minute.
• Remove from the heat and stir in the parmesan cheese and lemon juice. Serve topped with more parmesan cheese and red chili flakes, if you like.

BOW TIES WITH SAUSAGE AND LEEK SAUCE

Steps:

• Bring the salted water to a boil.
• Meanwhile, prepare the leeks: Cut off and discard the top third of the rough green portion and the root ends. Remove any brown or wilted outer layers. Slice the remaining green and white parts into 1/2-inch thick rounds. Rinse the leek slices in several changes of cold water, swishing them around to remove all soil and grit.
• In a large skillet, heat the olive oil over medium heat. Crumble the sausage meat into the skillet and cook, breaking up the lumps, until golden, about 5 minutes. Add the leeks to the skillet and cook, stirring, until wilted, about 5 minutes. Stir in the shallots and cook for 1 minute. Add 1 tablespoon of the butter, the peas, and stock. Heat to a boil, reduce the heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover the skillet, and set aside.
• Meanwhile, stir the bow ties into the boiling water. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente -- tender, but firm -- about 12 minutes. Drain the bow ties well and return them to a pot over low heat.
• Add the sausage and leek sauce to the pasta and toss well until the pasta is coated. Remove the pot from the heat, add the remaining 1 tablespoon butter and the grated cheese, and toss well. Transfer to a warmed serving platter or individual bowls. Serve immediately, passing additional grated cheese on the side, if you like.

BOW TIES WITH CHICKEN AND ASIAGO CHEESE SAUCE

Steps:

• In a medium saucepan, melt the butter over medium heat. Add the flour and stir just until mixed.
• Add the evaporated milk, regular milk and chicken broth and cook, stirring often, until the sauce thickens and begins to simmer.
• Remove from heat and add the Asiago cheese, stirring just until the cheese melts smoothly into the sauce. Set aside.
• Heat the olive oil in a large, preferably non-stick, skillet. Add the cubed chicken, parsley and garlic, and continue to cook, stirring frequently, until the chicken is opaque and cooked through - 8 to 10 minutes. Add the Asiago sauce and season with salt and pepper. Stir to combine.
• Meanwhile, cook the bow tie pasta in a large pot of boiling salted water until tender but not mushy.
• Drain well in a colander, then return pasta to the pot and add the chicken and Asiago sauce. Toss to combine and serve immediately, with additional grated Asiago cheese sprinkled on top, if desired.
• If making ahead, transfer the sauce to a covered container and refrigerate. When you are ready to serve dinner, place sauce in a large saucepan and heat very gently over low heat, stirring often. Don't let it boil.

BOW TIES WITH ASPARAGUS AND PROSCIUTTO

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until slightly thickened., Place asparagus and water in a microwave-safe dish. Cover; microwave on high for 3-4 minutes or until crisp-tender. Drain. , Drain pasta and place in a large serving bowl. Add the cream, asparagus, Parmesan cheese and prosciutto; toss to coat.

BOW TIES WITH ROASTED TOMATOES, ASPARAGUS, AND SHRIMP

Steps:

• Preheat oven to 450.
• Inlarge roasting pan toss tomatoes with 2 tsp olive oil and grinding of pepper.
• Slice off the top 1/2 in of garlic and discard. Peel off loose skin. Wrap in aluminum foil and add to roasting pan.
• Roast for 20 min without stirring until tomatoes are wrinkled and beginning to brown.
• Scatter the asparagus and shrimp over tomatoes.
• Roast for 10 min or until cooked.
• Remove garlic from pan, unwrap and let cool for 5 minutes.
• Cover pan to keep warm.
• Cook pasta about 8 minutes.
• Seperate the garlic cloves and squeese out the soft pulp, mash to a paste with the flat side of knife.
• Drain pasta, add remaining 2 tsp olive oil, garlic, lemon juice, oregano, thyme, salt and pepper, tossing to cover pasta evenly.
• Transfer to roasting pan, toss gently to combine.

BOW TIE PASTA WITH SAUSAGE AND SWEET PEPPERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
• Toss pasta with sausage sauce and serve.

BOW TIES WITH SAUSAGE, TOMATO, 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 heated and browning around the edges.
• 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.

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.

ITALIAN SAUSAGE WITH BOW TIES

Steps:

• Cook pasta according to package directions. Drain., Meanwhile, in a 6-qt. stockpot, cook and crumble sausage with onion and pepper flakes over medium heat until no longer pink, 5-7 minutes. Add garlic; cook 1 minute. Drain., Stir in tomatoes, cream, salt and basil; bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. Stir in pasta; heat through. Serve with cheese.

ASPARAGUS WITH BOW TIES

Steps:

• in a large pot boil pasta according to package directions.
• drain reserving 1 c of water.
• return pasta to pot heat oven to 450.
• place asparagus on a baking pan.
• drizzle with olive oil, season with salt and pepper and roast 10 minutes.
• add cream cheese and asparagus to the pasta over medium low heat.
• stir in 2/3 c parmesan cheese.
• stir until creamy, add some cooking liquid if pasta is too dry put pasta in a large bowl, garnish with pine nuts, chives and 1/3 parmesan cheese.

ITALIAN SAUSAGE, TOMATO, AND CREAM WITH BOW TIES

Steps:

• Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
• Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
• Add tomatoes, olives, cream, salt and parsley. Simmer until mixture thickens slightly, about 4 minutes.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking.
• Toss with mixture and sprinkle with parmesan.

PARMESAN BOW TIES

Steps:

• Cook pasta according to package directions. Drain pasta and rinse in cold water. Transfer to a serving bowl. Add the remaining ingredients; toss to coat.