the goods:
1 tablespoon extra-virgin olive oil
4 slices bacon, cut into 1/2-inch pieces
1 medium red onion, halved and thinly sliced
2 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1 can (28 ounces) whole peeled tomatoes
1 pound orecchiette or other short pasta
grated Parmesan, for serving
chopped fresh parsley, for serving
In a medium saucepan, heat oil over medium-high. Add bacon and cook until browned and almost crisp, about 5 minutes. Ad onion and cook until softened, 3 to 5 minutes. Add garlic and red-pepper flakes and stir until fragrant, 1 minute. Add tomatoes, breaking them up as you go (I use kitchen shears and cut them), season with salt and pepper. Bring sauce to a boil; reduce to a simmer and cook until slightly reduced, 15 minutes.
Meanwhile, in a large pot of slated water, cook pasta 1 minute less than package instructions. Reserve 1/4 cup pasta water; drain pasta and return to pot.
Add sauce and pasta water to pasta and toss to combine; cook oer medium-high until sauce thickens and coats pasta, about 2 minutes.
Serve pasta topped with Parmesan and parsley.
hiii there britta, this is brooke brown (shelley brown's daughter!) and i just wanted to comment to say im loving your recipe ideas! my mom sent me your link saying that your recipes seemed just my style -- yep, its true. im not a big fan of meat and loove dressing up vegetables and healthy meals and i will definitely start following your blog to get ideas!
ReplyDeleteI made this the other day, except I accidentally added 1/2 tbsp of red pepper instead of 1/2 tsp. it almost burnt our mouths off ... but still tasty! what would I do without your food blog Britta?
ReplyDelete