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.