Monday, January 14, 2013

Roasted Red Pepper and Bacon Pasta

I have never been a huge pasta eater. I'd be more likely to order pizza from the appetizer menu in an Italian restaurant, then order a plate of spaghetti. As much as I love carb-laden meal, plain old pasta was always missing something for me.

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: Erin (Adapted from Cook's Country)

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



  1. Cook bacon in a skillet until crisp, drain on paper towels. Reserve approximately 2 teaspoons of fat in the skillet.

  2. While bacon is cooking, puree drained peppers, tomatoes, oregano, cayenne, wine, and oil in a blender or food processor.

  3. Cook onions in reserved bacon fat until softened, about 3 minutes.

  4. Add garlic and cook for about 1 minute.

  5. Add red pepper mixture and bring to a simmer. Reduce heat to low, cover, and let simmer for 10 to 15 minutes.

  6. Off heat, stir in cream and half of crumbled bacon. Salt and pepper to taste.

  7. 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.



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