Holiday Chile Bows
How to Make Holiday Chile Bows
- Cook the Pasta as directed on the box about 9 to 10 minutes or till aldente (do not cook too soft).
- Immediately drain and rinse the pasta thoroughly with ICE COLD WATER. While the pasta drains, heat about 1 inch of peanut oil in a deep sided frying pan to about 375 degrees.
- Fry the cooked pasta bows in the oil in small batches and drain on paper towel while you start another batch frying.
- As soon as you drop the new batch of bows in the oil to cook, take the first batch and put in a big bowl. Toss with a generous amount of Parmesan cheese, some chile powder and a dash of garlic powder and about 1 tsp. seasoned salt. Toss together quickly and remove the bows to another BIG metal bowl leaving the excess seasoning in the bottom of the bowl to toss the next batch and add more seasoning to it. let the bows continue to cool while you continue to make the rest of the bows following the same process as above.
- Once you have cooked and seasoned all of the bows, let them cool completely; tossing them often to move them around and allow them all to cool.
- Keep in an airtight container. Serve as a snack by themselves or with a creamy Pesto or creamy tomato dip.
- They are also very good as a snack with soups instead of crackers.