Farfa-what? There's no need for all the fancy Eye-talian pasta words for what is simply, plainly, ultimately, a pasta we all know and love as the bow tie. And, plainly, these bow ties do a wonderful job here as delivery for a creamy, tomato-y sauce with a slight added kick from the red pepper flakes. Did we mention there was shrimp as well? This pasta is so perfect in flavor, so classy in style, it should come tied up in a little bow.
Add pasta to boiling water and cook until al dente, 10-12 minutes.
Reserve ¼ cup pasta water. Drain pasta in a colander and rinse briefly to prevent sticking. Set aside.
While pasta cooks, stem, seed, and cut red bell pepper into ½" dice.
Pat shrimp dry and season with ¼ tsp. salt.
Cook the Shrimp
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat.
Place shrimp in hot pan and cook undisturbed until golden brown, 1 minute.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 30-60 seconds.
Transfer shrimp to a plate.
Reserve pan; no need to wipe clean.
Cook the Red Bell Pepper
Return pan used to sear shrimp to medium heat and add 1 Tbsp. olive oil.
Add red bell pepper to hot pan and stir occasionally until slightly charred, 4-6 minutes.
Season with ¼ tsp. salt and a pinch of pepper.
Make the Sauce
Add garlic to pan with red bell pepper and stir occasionally, 30 seconds.
Add white wine and reserved pasta water. Cook until slightly reduced, 2-3 minutes.
Finish the Pasta
Add pasta, sour cream, shrimp, tomatoes, red pepper flakes (to taste), and half the Parmesan (reserve remaining for garnish) to pan. Stir until shrimp are warmed through, 1 minute.
Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.
Plate dish as pictured on front of card, garnishing with remaining Parmesan. Bon appétit!