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.
pasta and transfer to a large bowl. Add the sauce
and toss to combine. Serve with freshly grated Parmesan and crusty Italian bread.