Recipe by byZula
This is from the Sterling Inn in Sterling Heights, Michigan.
Top Review by Erica S.
I have been making this recipe for my family and friends for years! I found it in a magazine as a newlywed loved how foul proof it was. NOW as a busy mom it is still our go to. My 7 year old and one year old eat it up! You can make it with all kind of past (if you don't have bow tie) and I like to DOUBLE it and freeze some for really busy days. It saves well if you need to make it early. A few tips: Chop the onions very very small (kids will never know they are there). I buy the ring banana peppers (they are already seeded, and NOT HOT at all). They add a great depth of flavor. The flour step is very importuned, but the basil and the whole milk (if you only have 2%) is not. It still tastes the same. LAST, I do not toss the pasta and sauce. I just add it on top when ready to serve. Hope you like enjoy this and it is a hit for all. :)
- 1 tablespoon butter or 1 tablespoon margarine
- 1 small onion, chopped
- 1 banana pepper, chopped
- 2 garlic cloves, chopped
- 1 tablespoon all-purpose flour
- 3⁄4 cup whole milk
- 1⁄2 cup heavy cream (or whipping cream)
- 1⁄2 teaspoon salt
- 1 1⁄4 cups spaghetti sauce (jarred)
- 1 (16 ounce) package bow tie pasta (farfalle)
- 1⁄4 cup parmesan cheese, freshly grated
- 1⁄4 cup fresh basil leaf, sliced
Directions See How It's Made
- In nonstick 12-inch skillet, melt butter over medium heat. Add onion, pepper, and garlic, and cook until vegetables are tender, stirring occasionally.
- Stir in flour; cook 1 minute. Stir in milk, cream, and salt; heat to boiling over medium-high heat.
- Stir in spaghetti sauce and cook over medium heat 10 minutes; stirring occasionally.
- Meanwhile, heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
- Drain pasta well; return to saucepot. Add sauce, Parmesan, and basil, toss well to coat pasta.