Recipe courtesy of Padma Lakshmi

Fiery Farfalle

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  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
  3. Drain pasta and transfer to a large bowl. Add the sauce and toss to combine. Serve with freshly grated Parmesan and crusty Italian bread.