Fiery Farfalle

Name: Fiery Farfalle
Yield: 4 to 6 servings
Ingredients: 1 pound farfalle (bow-tie) pasta; 1 tablespoon olive oil; 1 onion, sliced thin; 2 each green, red and yellow peppers, thinly sliced; 2 large cloves garlic, minced; 1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled; 1/2 teaspoon lemon pepper; 1 bay leaf; 1/4 teaspoon red pepper flakes, or to taste; Salt, to taste; 1 chicken bouillon cube, crumbled; Freshly grated Parmesan cheese; Italian bread

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Yield: 4 to 6 servings

Yield: 4 to 6 servings

Ingredients

1 pound farfalle (bow-tie) pasta

1 tablespoon olive oil

1 onion, sliced thin

2 each green, red and yellow peppers, thinly sliced

2 large cloves garlic, minced

1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled

1/2 teaspoon lemon pepper

1 bay leaf

1/4 teaspoon red pepper flakes, or to taste

Salt, to taste

1 chicken bouillon cube, crumbled

Freshly grated Parmesan cheese

Italian bread

Directions

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.