Celebrating Bow Ties and Red Wine

Today is National Bow Tie Day. Yep, those versatile fashion accessories that lend a dapper look of sophistication or humorous relief. Bow ties embrace your mood, attitude and atmosphere.

Did you know that Bow Ties have been around since the Prussian Wars of the 17th century? The original bow tie was worn by Croatian mercenaries. These consisted of a cravat or scarf tied around the neck to hold together shirt openings. It wasn’t long before the upper classes in France swooned over the idea. From there, bow ties became all the rage. While considered a nostalgic throwback, bow ties still manage to convey a look that defines the moment.

Naturally, this is a cooking blog, so unless you’re wearing a bow tie to dinner, we need to take our Bow Tie Celebration in another direction. Fortunately for us, it’s also National Red Wine Day. Bow Tie Pasta and a kiss of red wine in the sauce – perfect!

Bow Ties and Red Wine
Blushing Bow Tie Pasta
Romaine Italian Salad with Creamy Dressing
Warm Bread
Red Wine

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Blushing Bow Tie Pasta
8 oz Farfalle (bow tie) Pasta
1 large White Onion
3 Garlic Cloves
4 oz Cream Cheese
1/2 lb Ground Beef
1/2 lb bulk Italian Sausage
1/2 teaspoon dried Italian Seasoning
1 (16 oz) jar Picante Sauce
1/4 cup Red Wine

Bring a large pot of water to a rolling boil. Add pasta, cook until al dente, about 12 minutes. Drain and set aside.

Meanwhile, peel and chop the onion, set aside. Peel and finely mince the garlic, set aside. Cube cream cheese, set aside.

Cook the meats, onion, garlic and Italian seasoning in a 12-inch skillet over medium-high heat until the meat is well browned, stirring often to break meat apart as it browns. Pour off any fat.

Stir the picante sauce, wine and cubed cheese in the skillet.  Reduce the heat to low.  Cook for 5 minutes or until the cheese is melted, stirring often.  Stir in the pasta and cook until the mixture is hot and bubbling.

Romaine Italian Salad with Creamy Dressing
The Salad Dressing 
1/2 cup Mayonnaise
1/3 cup White Wine Vinegar
1 teaspoon Olive Oil
2 tablespoon Light Corn Syrup
2 tablespoon Parmesan Cheese
2 tablespoon Romano Cheese
1/4 teaspoon Garlic Salt
1/2 teaspoon Italian Seasoning
1/2 teaspoon Parsley Flakes
1 tablespoon Lemon Juice

Mix all ingredients in a blender until well mixed. Transfer to small serving pitcher or salad dressing bottle and chill until ready to use.

The Salad
2 bunches Romaine Lettuce
2 cups Grape Tomatoes
1 small Red Onion
8 pickled Pepperoncini Peppers
Creamy Italian Dressing as desired
Italian Croutons
Handful Shaved Parmesan cheese
Fresh Ground Black Pepper

Tear the lettuce into bite-size pieces. Scatter into a large salad bowl. Cut the tomatoes in half, scatter over the lettuce. Peel and thinly slice the onion into rings. Break apart and scatter over the salad. Add the pepperoncini peppers whole. Toss to blend. Chill until ready to serve.

Just before serving, add croutons, drizzle with salad dressing; toss to coat. Serve with shaved Parmesan Cheese and additional dressing on the side.

Pass the pepper mill around the table if desired.