Enter bacon.
And suddenly red sauce gets a kick in the pants. We all know that bacon makes everything better, and this is no exception. I found this recipe in an issue of Cook's Country featuring a pasta sauce contest. Believe it or not, this one from Patricia Lohrey of Port Ludlow, WA was only named a runner up. I have made a few of the other recipes, and find it hard to believe that a combo of bacon and cream did not send everyone else home. The original recipe calls for 6 slices of bacon, but truth be told I often add more. The little bit of cayenne is not so much spicy as it is flavor-enhancing. And do not fear the red pepper...they are not at all over-powering like a green one can be. Enjoy!
~Erin
Roasted Red Pepper and Bacon Pasta
Author:
Prep time:
Cook time:
Total time:
Ingredients
- 1 1/2 cups jarred roasted red peppers, drained (approx. a 10 oz jar)
- 1 14.5 oz can diced tomatoes (fire roasted are great if you can find them)
- 1 t. dried oregano
- 1/4 t. cayenne pepper
- 2 T. red wine
- 2 T. olive oil
- 6 slices of bacon
- 1/2 medium onion, chopped fine
- 2 garlic cloves, minced
- salt and pepper
- 1 cup heavy cream
Instructions
- Cook bacon in a skillet until crisp, drain on paper towels. Reserve approximately 2 teaspoons of fat in the skillet.
- While bacon is cooking, puree drained peppers, tomatoes, oregano, cayenne, wine, and oil in a blender or food processor.
- Cook onions in reserved bacon fat until softened, about 3 minutes.
- Add garlic and cook for about 1 minute.
- Add red pepper mixture and bring to a simmer. Reduce heat to low, cover, and let simmer for 10 to 15 minutes.
- Off heat, stir in cream and half of crumbled bacon. Salt and pepper to taste.
- Prepare 1 lb of pasta, top with sauce, and garnish with remaining bacon.
Notes
I have substituted half and half for cream to lighten the sauce up, if only slightly. Still delicious.
No comments:
Post a Comment