Fill a large pot or casserole with water and bring it to the boil over moderately high heat. Add salt and the farfalle and cook pasta according to package directions.
Meanwhile, in a large nonstick skillet set over moderately high heat, warm the oil until hot. Add the onion and cook, stirring occasionally, for 5 minutes. Add the peppers, garlic, oregano, lemon pepper, bay leaf, dried red pepper flakes and salt, and cook the mixture, stirring frequently, for 5 minutes more. Add 1 1/2 to 2 cups hot water from pasta pot and the bouillon cube to the onion pepper mixture and simmer the sauce, stirring occasionally, for 8 to 10 minutes more, or until sauce is flavorful. Discard the bay leaf.
Drain pasta and transfer to a large bowl. Add the sauce and toss to combine. Serve with freshly grated Parmesan and crusty Italian bread.
Recipe courtesy of Padma Lakshmi