Bacon And Tomato Pasta

Recipe Ingredients

1/2 lb	227g / 8oz	Smoked bacon - cut into 1" lengths
1 cup	62g / 2.2oz	Finely chopped yellow onion
2 cups	292g / 10oz	Peeled, seeded, and chopped Fresh or drained canned tomatoes
1 cup	146g / 5.1oz	Packed chopped fresh basil
4 cups	948ml	Water
1 tablespoon	15ml	Salt
1 lb	454g / 16oz	Dried pasta such as penne or rigatoni
1/2 cup	118ml	Heavy whipping cream
		Fresh basil sprigs - for garnish
		Freshly grated Parmesan cheese - for passing (preferably Parmigiano-Reggiano)

Recipe Instructions

Place the bacon in a saute pan or skillet over medium-low heat and cook until done but not crisp. Add the onion and cook, stirring frequently, until onion is soft and lightly golden, about 5 minutes.

Combine the tomatoes and 1/2 cup of the chopped basil in a food processor or blender and coarsely puree. Transfer to the bacon and onion mixture. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and simmer for about 30 minutes.

In a large pot, bring the water to a rapid boil. Stir in the salt. Drop in the pasta and cook until tender but still firm to the bite. Drain.

Meanwhile, drizzle the heavy cream into the simmering sauce, then add remaining 1/2 cup chopped basil. Heat through, then toss with the drained pasta, garnish with the basil sprigs, and serve immediately. Pass the cheese at the table.

Source:
JAMES McNAIR'S PASTA COOKBOOK by James McNair (c) 1990 - Chronicle Books, San Francisco, CA - 96 pages - $10.95 - As reprinted in the Nov/Dec, 1991 issue of Cookbook Digest

Rating

Average rating:

8.1 (9 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.