Wednesday, May 27, 2009
We saw this recipe on 30 Minute Meals a couple of years ago. It is delicious! Italian flat leaf parsley is a must in every summer garden. Archer Farms (Target) has a nice thick sliced black pepper bacon. I always use the whole package (12 ounces). The sharp white cheddar seems weird to some, but again, it really adds a lot of flavor.
1 pound whole-wheat cassarecci, rigatoni or penne pasta
1 tablespoon extra-virgin olive oil
6 slices lean peppered bacon, chopped
1 large red onion, chopped
4 cloves garlic, finely chopped or grated
1 cup chicken stock
1 (28-ounce) can crushed fire roasted tomatoes (Muir Glen is a good brand of these)
A handful flat-leaf parsley, chopped
Shredded sharp white Cheddar, to pass at table
Heat water to boil for pasta, season with salt and cook pasta to al dente.
Heat a deep skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add bacon and crisp 4 to 5 minutes then add onions and garlic cook to soften, 5 to 6 minutes. Stir in stock then tomatoes and season with pepper to taste. Simmer sauce 15 minutes. Toss pasta with sauce and parsley. Serve with grated sharp white Cheddar.