Bacon tomato pasta by Magnus Nordlander
Inspired by Michael Smith
It's funny really... I hadn't considered that this might be good eats, until I saw it on a cooking show. I mean, it's a pretty simple idea, really.
At any rate, I decided to make a bacon tomato pasta of my own, and it was great. You should try it too.
I don't know how authentically Italian this is, but most of the ingredients are pretty italian, so I'm going to let this pass as Italian :)
Ingredients for 4 servings
- 8 7/8 ounces of bacon, cut into lardons
- 2 shallots, chopped finely
- 3 garlic cloves, finely sliced
- 14 1/8 ounces of canned whole tomatoes
- 2 teaspoons of red pepper flakes
- 2 tablespoons of red wine vinegar
- 1 1/8 pounds of penne rigate
- salt
- black pepper, finely ground
Instructions
In a saucepan over high heat, begin by frying up the bacon in a splash of water. Simultaneously, put a pot of heavily salted water for the pasta on, when the pasta water comes to a boil, add the pasta, and cook until al dente.
Once the bacon is golden brown and delicious, pour off most of the bacon fat (don't throw it away though, bacon fat is delicious!), lower the heat to medium and add the shallots. When the shallots have softened, add the garlic, and allow it to soften too. Add the tomatoes and the red pepper flakes. Simmer for about 5 minutes.
When the pasta is done, drain it (don't rinse it though), and add the red wine vinegar to the tomato bacon sauce, season with salt and pepper to taste. Add the tomato bacon sauce to the pasta and mix.
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