Bow-Tie Pasta

Often overlooked, bow-tie pasta (also known as farfalle) is one of the most comforting shapes — especially when it is smothered in creamy tomato sauce. This is a recipe that’s fast to put together, making it the perfect weeknight crowd-pleaser.

There are several ways to make pasta creamy — heavy cream, half-and-half, cream cheese, Parmesan, pasta water, and sour cream are some of our favorite final touches to create super-silky, irresistible pasta sauces. Here, pasta water emulsifies the sauce, creating a slightly creamy texture, but half-and-half, Parmesan, and sour cream are the real contributors of creaminess. Half-and-half is a nice balance between milk and whole cream, creating a thick sauce that isn’t too cloying. For an extra-creamy and rich pasta, swap out the half-and-half with heavy cream. Parmesan cheese contributes a slight creaminess in addition to its iconic irresistible nutty and salty cheese flavor — there is a reason why we love spoonfuls of this grated cheese over pretty much any pasta dish. Triple up on creamy with a nice dollop of sour cream, which adds a little tang to balance out the sauce. 

Boil the pasta until al dente, which is usually 2 minutes less than package instructions or about 11 minutes. To check if the pasta is al dente, remove a piece from the water and either cut or bite in half. Visually the pasta should be faintly white in the center, meaning it is just hydrated enough to have a nice bite, but not overdone. If it is chalky white, the pasta should boil a touch longer. The texture should be just tender yet still chewy.  

Place a bowl of bow tie pasta in the center of the table along with a crusty baguette or garlic bread and a salad. An ​​Italian chopped salad or Caesar salad are great sides to pair with this creamy bow-tie pasta.