Let’s start with the name of this one. The first thing my kids would say when I used to have to pick them up after school was “what’s for dinner?” No pleasantries about our day, just what are you going to feed me, I’m starving. The answer to the question on one particular day was bowtie pasta with red pepper sauce. This began a free association word game leading to the name. This recipe was originally from Weight Watchers, but I have modified it over the years. Still a healthy choice if you don’t use Italian sausage or substitute a low-fat protein.

Prep Time – 10 mins / Cook Time – 40 mins

  • 1 lb. mild Italian sausage links
  • 1 red pepper, chopped coarsely
  • 3/4 c. shredded carrots (you can find these with the whole carrots in the produce section)
  • 1 medium onion, chopped coarsely
  • 3 cloves of garlic, sliced
  • 1 c. cherry tomatoes, halved
  • Olive oil
  • Salt and pepper to taste
  • 3/4 c. chicken broth
  • 1/4 c. white wine
  • 2/3 c. cottage cheese
  • 1 lb. bowtie pasta

Heat 12″ non stick pan over medium-low heat. Cook sausage until no longer pink.

While sausage is cooking, chop pepper, onion and tomatoes. Heat 1 T. olive oil in deep-sided sauté pan until shimmering, over medium low heat. Sauté pepper and onion until softened, about 8 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes and stir until incorporated. Pour chicken broth and wine over mixture and increase heat to medium, bring to a simmer. Cook until liquid is reduced and mixture is mushy.

Boil pasta in salted water until al dente.

Place cottage cheese in blender, add pepper mixture and puree until smooth. Slice sausage into bite size pieces. Pour sauce over pasta, add sausage and toss until mixed. Serve with parmesan cheese.