Simple! Just make your own tomato sauce or use your favorite bought one. See tomato sauce recipes on page 208.  

• 14 ounces farfalle
• 3 cups of your favorite tomato sauce or 1 (25 oz) jar of store-bought
• (15 oz) can of small red beans, Kidney or small, drained, rinsed
• 2 jalapeño or Serrano peppers, seeded, diced or use red pepper flakes
• Salt and freshly ground pepper, to taste
• 2 tablespoons fresh parsley or cilantro

Cook farfalle al dente in a large pot of lightly salted water, according to instructions. Save one cup of pasta water at the end of cooking time to use to thin sauce, if needed.  In large skillet over medium heat, add tomato sauce, beans and jalapeño pepper. Bring to a low boil. Add salt and pepper to taste and lower heat. When pasta is cooked, drain and toss with sauce mixture. Toss in chopped parsley or cilantro. Serve hot.

Hints:

When cooking pasta, al dente means tender but chewy.

Serrano peppers tend to be hotter than jalapeños but have a great chili flavor.