Name: Bow Tie Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Europe, Italian
Ingredients: 1 cup uncooked bow tie pasta; 1-1/2 teaspoons butter; 2-1/4 teaspoons olive oil; 1/2 teaspoon minced garlic; Dash dried basil; Dash crushed red pepper flakes; 1-1/2 teaspoons all-purpose flour; Dash salt; 3 tablespoons 2% milk; 2 tablespoons chicken broth; 1 tablespoon water; 2 tablespoons shredded Parmesan cheese; 1 tablespoon sour cream

This adaptable bow tie pasta dish, with its creamy cheese sauce and hint of heat, is elegant enough for a dinner party. Or, enjoy the bowl of comfort while curled up in your sweats.

Ingredients

1 cup uncooked bow tie pasta

1-1/2 teaspoons butter

2-1/4 teaspoons olive oil

1/2 teaspoon minced garlic

Dash dried basil

Dash crushed red pepper flakes

1-1/2 teaspoons all-purpose flour

Dash salt

3 tablespoons 2% milk

2 tablespoons chicken broth

1 tablespoon water

2 tablespoons shredded Parmesan cheese

1 tablespoon sour cream

Instructions

1 Make the pasta

2 Cook the farfalle pasta according to its package directions. Editor's Tip: Make the bow tie noodles al dente, which is slightly undercooked by a minute or two. They will continue to soften in the sauce.

3 Make the sauce

4 While the pasta is cooking, melt the butter in a small saucepan. Stir in the oil, garlic, basil, crushed red pepper flakes, flour and salt until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir until slightly thickened, about two minutes. Editor's Tip: Once the butter is melted, keep the saucepan on medium or low heat and add the oil, garlic, basil and crushed red pepper. Heat until fragrant before adding the flour and salt. Remove the sauce from the heat. Stir in the Parmesan cheese and sour cream.

5 Combine the sauce and bow tie noodles

6 Drain the pasta. Toss the cooked pasta with the sauce. Editor's Tip: Always save about 1 cup pasta water in case the sauce is thicker than expected. The starch in the water also helps the sauce stick to the pasta. The standard amount of water to boil is 4 quarts per pound of pasta, but using less than that by a quarter will yield starchier water.