Sometimes, I have crazy ideas.
Sometimes, those ideas don’t work out (shocker).
Sometimes, however, they do.
For months, there has been a lone can of Campbell’s Harvest Orange Tomato Soup sulking in my pantry. It was crying out to be eaten, but I just couldn’t conjure up a use for it. It was an impulse buy; I was lured in simply by the fact that it wasn’t the plain old boring tomato soup. It was Harvest Orange Tomato. That sounded so enticing that I neglected to consider what the heck I would do with it once I bought it.
I reached the point where I could no longer stand to stare at that solitary can of soup. I know what you’re thinking: why didn’t you just eat it for lunch one day or something? Because it’s not that simple when you’re a foodie. A can of soup isn’t just a can of soup; it’s a blank canvas waiting to be turned into something special. So I couldn’t just heat it up and spoon it down my gullet; I had to jazz it up.
Hence this Harvest Blush Bow Tie Pasta. Yes, my little cookies, I took that can of soup and turned it into pasta sauce. I wasn’t sure what to expect. Actually, I was expecting it wouldn’t turn out well. Man, was I wrong.
This pasta was out of this world delicious. Can of soup? What can of soup? This sauce tastes like it was made from fresh tomatoes. It’s very much like a vodka blush sauce (minus the vodka). I had no idea it would be this incredible (or that I would consequently wolf down the entire pan myself).
This sauce is so creamy, full of amazing flavor from the soup, garlic, and parsley. A little bit of parmesan and mozzarella cheese makes it just ooey gooey enough. Being a blush sauce, it’s got that bit of creamy indulgence to cut the acidity of the tomatoes. It’s so comforting and delicious, as if it’s straight out of the kitchen of your favorite Italian restaurant. I implore you to give it a try, especially if you’re a fan of blush sauces. You will be truly amazed.
A Few Tips Before You Get Cooking:
- Always cook your pasta al dente. You want that little bit of bite. No one likes a soggy bow tie!
- You don’t have to use bow ties, of course. I just think they’re fun!
- Whole wheat pasta is always the way to go.
- You can add chicken or sausage for the meat-eater in your life.
- Spinach would be a great way to add your leafy greens.
Harvest Blush Bow Ties
By The Smart Cookie Cook
- 1 lb. bow tie pasta (Farfalle)
- 2 tbsp. butter
- 3 cloves garlic, finely chopped or minced
- 2 tbsp. all-purpose flour
- 2 cups milk
- 1 can Campbell’s Harvest Orange Tomato Soup
- 1/2 cup canned tomato sauce
- 1/2 cup grated Parmesan cheese
- 1/4-1/2 cup shredded mozzarella cheese
- 1 tbsp. chopped fresh parsley
- salt, to taste
- red pepper flakes, to taste
- Bring a large pot of salted water to boil. Cook bow tie pasta according to box directions, making sure it’s al dente, not limp and soggy. Drain.
- Meanwhile, in a large saucepan over medium-low heat, melt the butter. Add the garlic and saute for 2-3 minutes, until aromatic. Add the flour, whisking constantly for 1 minute until lump-free and the roux turns a light blonde color. Whisk in the milk, continuing to whisk until free of lumps. Cover and let simmer for ten minutes or until thickened.
- Stir in the tomato soup and sauce until well-combined. Whisk in the cheeses until completely melted. Add the salt, parsley, and red pepper flakes. Taste test to decide if you’d like more seasoning or cheese.
- Fold in pasta and serve immediately. Sprinkle extra Parmesan for garnish, if you’d like.