Bow Ties With Warm Blue Cheese Sauce Recipes

BOW TIE PASTA

Steps:

• Bring large pot of salted water to boil. Cook bowtie pasta until al dente and drain. Set aside.
• While pasta is cooking heat olive oil over medium heat. Cook garlic for 30 seconds to 1 minute until fragrant.
• Pour in can of diced tomatoes with sugar, salt and pepper. Simmer gently for 2 minutes.
• Pour in heavy cream and reduce heat to low.
• Sprinkle in parmesan cheese and stir to melt. Taste and adjust seasonings. It may need more sugar and/or salt, depending how acidic your tomatoes were.
• Add hot pasta and stir to coat in sauce. Add chopped basil and stir.
• Serve immediately.

CREAMY BOW TIE PASTA

Steps:

• Turn Instant Pot (IP) to the "Saute" mode and allow it to heat until it reads "HOT"!
• Add butter or olive oil to IP and allow to melt, then toss in chopped mushrooms and saute until soft, a few minutes. Turn off IP.
• Pour in broth (or water), scraping the bottom of the pan to release any bits, this is called deglazing the pan.
• Add garlic, pepper, onion powder, heavy cream and Prosecco, give it all a quick stir.
• Pour in bow tie pasta, pressing down lightly with wooden spoon until evenly distributed and most of it is under liquid.
• Close IP lid, lock and secure (close vent) and set to Manual/Pressure Cook for 4 minutes. It takes about 5 minutes to come to pressure, allow for a 4-5 minute natural release (longer if at altitude), then release the rest of the steam, carefully.
• Stir in sundried tomatoes and Parmesan cheese, the sauce will thicken as it cools. If desired, sprinkle with some chopped Italian parsley or fresh basil.
• I do not recommend freezing a cream based recipe like this, but this does store well in the fridge up to 7 days. See below for reheating instructions.
• This recipe may be doubled, if making in the instant pot, if too watery when you release the pressure, simply turn IP to simmer and stir until desired thickness.

CREAMY BOW TIE PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic and seasonings until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir until slightly thickened, about 2 minutes., Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce.

BOW TIES WITH WARM BLUE CHEESE SAUCE

Steps:

• Cook the pasta according to package directions, drain, and transfer to a large bowl.
• Meanwhile, heat the oli in a large skillet over medium heat. Add the shallots and cook, stirring until tender, about 5 minutes.
• Stir in the thyme, salt, and pepper until well combined and thyme is fragrant. Add this mixture to the pasta and combine.
• Heat the milk in a large skillet over medium heat. When tiny bubbles appear around the edges of the pan, reduce the heat to low and stir in the sour cream, and blue cheese. Stir until the cheese melts. Add the peas and stir until heated through, about two minutes.
• Remove from heat and stir in the walnuts and parsley.

FOUR-CHEESE BAKED BOW TIES

Steps:

• Preheat oven to 375°F. and butter a 3-to 4-quart gratin dish or other shallow baking dish.
• In a heavy saucepan melt butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk and reserved tomato juice in a stream, whisking, and bring to a boil, whisking. Stir in tomatoes and salt and pepper to taste and simmer until thickened, about 3 minutes.
• In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well.
• In a bowl stir together pasta, sauce, mozzarella, Gorgonzola, Fontina, 1 cup Romano, and parsley and transfer to prepared dish. Sprinkle pasta with remaining 1/3 cup Romano.
• Bake bow ties in middle of oven 30 to 35 minutes, or until golden and bubbling, and let stand 10 minutes before servings.

BOW TIES WITH GORGONZOLA SAUCE

Steps:

• Cook pasta according to package directions. Drain; return to pan. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain., In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in cheese, salt and lemon pepper. Add cheese sauce, sausage and spinach to hot pasta; toss to combine. Sprinkle with basil.

FOUR-CHEESE BOW TIES

Steps:

• Cook pasta according to package directions. Meanwhile, drain tomatoes, reserving 1-1/4 cups juice; set aside., In a large saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk and reserved tomato juice. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat., Drain pasta; add the sauce and reserved tomatoes. Stir in cheeses and parsley. Transfer to a greased 3-qt. baking dish (dish will be full). Bake, uncovered, at 375° for 30-35 minutes or until bubbly.