In a large saucepan or frying pan, heat 2 tablespoons of olive oil on medium-high heat.
Add onion and saute for 4 minutes, stirring often, do not burn.
Add red and green pepper and saute for another 4 minutes, stirring often.
Add tomatoes, tomato paste, garlic, basil, dried oregano, Italian herb seasoning, red hot pepper flakes, salt and pepper; stir to mix.
Reduce heat to medium-low, cover and simmer for 30 minutes, stirring occasionally.
Remove cover and continue to simmer for another 20 minutes or until sauce begins to thicken slightly. When slightly thickened, remove from heat and set aside.
Meanwhile, in a large cooking pot or a pasta pot, fill 3/4 full with hot water and bring to boil.
Add 2 tablespoons of olive oil and 1 tablespoon of salt.
Add rigatoni and cook for 15 minutes, stirring once during cooking.
Add bow-tie pasta and continue to cook for another 15 minutes or until both pastas are el dente.
When pasta is cooked, reserve 1 cup of pasta liquid and set aside.
Drain the pasta and return to the cooking pot.
Add 2 tablespoons of butter and the remaining 2 tablespoons of olive oil, 1/4 cup of grated Padano cheese and toss to coat well.
If pasta appears to be too dry, add a few tablespoons of reserved pasta water.
You may now add the tomato mixture to the pasta pot and mix well to coat, or ladle the pasta into individual serving plates and then add the tomato mixture over the top.
Sprinkle with additional grated Padano cheese if desired. ?