Pasta con Peperoni e Pomodori

It was cold. It was starting to rain as I walked back home from the bus stop. I had stayed an extra hour late at work. I was hungry.

This was not the time to start a lengthy cooking marathon. But I was also determined not to give in to eating ice cream for dinner just because it would be ready quickly.

So I relied, once again, upon the generous gift of Progresso Recipe Starters that had been sent to me awhile ago - ready-to-use sauces to make dinner preparation ridiculously easy.

I chose the Creamy Parmesan Basil variety. But, of course, I didn't just follow the directions on the label. I never do.

I cooked up some lovely bow-tie pasta, which just makes me happy; it's so much nicer than simple spaghetti.

I sauteed some red pepper, as well as one last tomato from the garden that Jeremy and his dad grew this summer. I added a splash of white wine ... well, do I really need a reason for that??? And I added a bit of the Progresso sauce, to make a rich, creamy, delicious, pasta sauce without relying upon simply opening a jar.

I was really thrilled with how well this dish turned out! It was bright, it had a bit of spice, and it was a perfect dinner for a chilly, windy, dreary evening.


Pasta con Peperoni e Pomodori

This is actually just Pasta with Peppers and Tomatoes. But doesn't it sound more elegant in Italian??? [PAHS-tuh kohn pay-pay-ROH-nee ay poh-moh-DOH-ree] ... sigh. Even the simplest dish sounds more exotic and sophisticated in Italian!

• 2 tablespoons butter
• 1 small red pepper, finely diced
• 1 medium tomato, diced
• pinch of kosher salt
• pinch of freshly ground pepper
• generous pinch red pepper flakes
• 1/4 cup white wine
• 1 cup Progresso Creamy Parmesan Basil Recipe Starter
• 12 ounces farfalle, cooked according to package directions
• Parmesan cheese, for serving

In a small saucepan, melt butter over medium heat. Add pepper, tomato, salt, pepper, and red pepper flakes; cook for 3 minutes, until vegetables are becoming tender. Add the wine, turn heat to medium-high, and cook 5 minutes until most of the liquid has been absorbed. Stir in the Progresso Recipe Starter and cook over low heat for 5 more minutes until heated through.

Place the farfalle onto a serving platter, and pour the sauce over it. Sprinkle with Parmesan and serve immediately.

Serves 2-4.