Creamy Sun-dried Tomato,Roasted Red Pepper and Artichoke Pasta

"My variation of a "Build your Own Pasta Dish" concoction that I made up at the Macaroni Grill. Mine tastes better!!"
 
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photo by tamalita photo by tamalita
photo by tamalita
Ready In:
30mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Cook Bowties according to package directions.
  • Reserve 1 cup of the cooking water.
  • Heat oil in a large pan.
  • Add garlic and onion, cook until translucent.
  • Add tomatoes and roasted peppers.
  • Cook for 3 minutes; stir in red pepper flakes.
  • Add artichoke hearts and cook for 3 minutes.
  • Add whipping cream and asiago cheese.
  • Allow to simmer until it starts to thicken.
  • Stir in basil and green onion.
  • Season with salt and pepper if desired.
  • Toss with bowties.
  • Add 1 cup reserved pasta water to make it saucier.

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Reviews

  1. I had to run and get my grandbaby's bib, because I was drooling like her when I read this recipe. Kari, you have combined some classic ingredients and then added cream to make it perfectly heavenly. The red pepper flakes really add a taste tingling dimension that I just love. While nothing needs to be added, I'll bet some chicken breast pieces sauteed into the mix would be delicious too.
     
  2. Excellent recipe~~flavors combined wonderfully. So glad you posted to reserve the one cup of pasta water because it was really needed to loosen it up. Will make again. Malriah, not trying to rag on you, I've had this issue for a while but it really am for front in this recipe. NEWBIES BEWARE~~please don't be confused when you see 10 minutes prep time indicated in this recipe. Unless you just happen to have 4 cloves of garlic pressed, 1/2 cut of onions already chopped, 3/4 cup of sun dried tomatoes drained and chopped, 1/2 cut basil chopped, green onions already sliced, artichoke hearts already sliced~~~10 MINUTES PREP time is not going to happen. Please look at this wonderful recipe way prior to making it. After you have your ingredients, chop and prepare. Have all of your ingredient lined up because putting the recipe together is very quick. Good Luck, it's wonderful!
     
  3. Delicious! I made a few adjustments - didn't add the sundried tomatoes or pasta water, and used fat-free half & half, but it was still very, very tasty. I love the smokey flavor of the roasted red peppers.
     
  4. Good recipe. Next time I would have everything chopped before the cooking starts as this moves super quick.
     
  5. Wow!!! this is FANTASTIC! I nearly left out the cream because my husband doesn't like creamy pasta sauces, but went ahead and added it --- and he loved it! This is perfect as it is, or maybe with some green chiles :) The pepper flakes and the roasted red peppers were just delicious.
     
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Tweaks

  1. Oh man. Oh oh man. This was one of the top 5 most delicious things I have ever made. I was looking for a way to use up some jarred roasted red peppers in my refrigerator, and I came across this recipe while looking for a cream sauce. I followed the instructions exactly, with only a handful of exceptions: I didn't add artichokes or basil, I added some chicken, and I served the sauce over spaghetti squash instead of pasta. It definitely has a kick, and I will probably reduce the red pepper flakes next time, but this was otherwise AMAZING. I have a feeling I will need to stock up on roasted red peppers and sundried tomatoes because I will be making this often. Now, is it lunchtime yet? I can't wait to eat the leftovers!
     
  2. Definite restaurant quailty recipe! I replaced whipping cream with light sour cream to save on our fat intake. Our grocer did not have asiago cheese, but had a romano, parmesean, asiago blend that I used instead. Since my husband has to have meat with each meal, I baked some breaded chicken strips and cut them them and tossed them in. We both LOVED it!
     
  3. I thought this recipe was delicious. It came together quickly after I came home from school. I threw in some prosciutto and some tomato sauce, as I prefer creamy tomato sauces over strictly cream sauce. I also used dried sundried tomatoes instead of the oil packed, and it turned out well. I think the asiago was a nice change from using parmesan. I'd also throw some chicken in if I had some onhand. Very tasty!
     
  4. Had lots of low fat changes, but it still ended up great! Was going to use milk for whipping cream, but it was spoiled so I omitted it. Instead I just added the water. I used about 8 ounces pasta (I generally prefer a higher sauce to pasta ratio) and substituted a cup of halved cherry tomatoes for the jar of roasted red peppers (I prefer fresh peppers). Instead of sun-dried tomatoes in oil I used dry (I like the chewy texture). Had to leave off the fresh basil until the end at which point I added it to my dish as my BF does not like fresh basil. Weird. No other changes that I can think of, this still turned out great! You're gonna love it!
     
  5. Fantastic. The only change I made was to use diced fresh roma tomatoes instead of sun-dried tomatoes.
     

RECIPE SUBMITTED BY

<p>Not much to tell. Love to cook, love to eat!</p>
 
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