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"Chili Bows"

Style:   Tex-Mex
Serves:   4


  • 1 package uncooked pasta bows
  • For every 4 cups cooked bows:
  • 2 tablespoons grated parmesan cheese
  • 1/2 teaspaoon chili
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt


Cook pasta until al dente; drain and rinse. Heat oil to deep fry. Fry bows about 1 cup at a time until golden brown and crispy. Drain on paper towels. Toss remaining ingredients with bows (in plastic bag).