I was going for a copy cat version of Johnny Carino’s Bowtie Festival when I created this. Several months ago, I created Penne Gorgonzola, which came very close to the restaurant dish. This Bowtie Festival was excellent, but it was not exactly like the restaurant version. Something was missing, but we couldn’t quite place it. That said, I will make it again. How can you go wrong with pasta, parmesan and bacon? Wonderful stuff.
Here’s what you’ll need:
- 1 box bowtie pasta
- 4 Tbs. butter
- 2 cups half & half
- 1/2 cup white wine (this didn’t make it into the photo)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 red pepper, finely chopped
- 12 oz. pre-cooked bacon, diced
- 2 cups Parmesan, shredded
- salt and pepper
- 1 tomato, finely chopped
Boil the pasta according to the package directions. In a large skillet, melt the butter over medium heat. Add the onion and garlic, cooking until soft. Add the red pepper and wine to the mix and cook for a minute. Whisk in the half & half, then the cheese, allowing the cheese to melt. Season with salt and pepper.
Drain the pasta and put it back in the cooking pot. Pour the sauce over it and stir it together. Top with the chopped tomato.
That reminds me of a BLT salad I make with bowtie pasta! I love it (but it is WAY to cold for salad at my house)
I made your Penne Gorgonzola last week and my family LOVED it!! I’ll definitely be trying this bowtie pasta. Keep Johnny’s recipes coming!
Just found your blog through the ProBlogger forum. It makes a great first impression (visually) and looks like it has lots of great ideas.
You’ve been bookmarked and I’ll be back for a longer visit next weekend!
Evelyn in Montreal
I used to work at Carinos, the trick is Irish butter!
where’s the gorgonzola cheese? Still sounds good, anyway.
jan, gorgonzola is probably what it was missing. thanks for the idea! I’ll try it with that cheese added next time.
tHANKS FOR THE tIP jENNIFER!!!
You’re missing the chicken. I do pan-fried boneless chicken that I have cut into narrow strips, fried in olive oil & butter – until cooked, but not crispy. Then use the pan drippings as the base for the wine, cream & parmesan sauce and it tastes just like Carino’s Bowtie Festival.