Saturday, September 24, 2011

pasta and bacon in smoky tomato sauce... 45 minutes

the goods:

6 slices bacon, cut into 1-inch pieces
1/2 yellow onion, diced small
1 can (28 ounces) whole peeled tomatoes, pureed
2 teaspoons smoked paprika
3/4 pound short, twisted pasta, such as cavatappi or fusilli
1/4 cup chopped fresh parsley

 In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta. Return pasta to pot.

In a medium saucepan, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp, 8 minutes. With a slotted spoon, transfer bacon to a plate. Add onion to pan and cook until softened, 5 minutes. Add tomatoes and paprika and bring to a boil; reduce to a rapid simmer and cook until sauce has thickened slightly.

Add tomato sauce to pasta; toss to combine, adding enough pasta water to create a thin sauce that coats pasta. Add bacon and parsley, season to taste with salt and pepper, and serve.

No comments: