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: 15 mins

Cook time: 15 mins

Total time: 30 mins

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.

3.2.1199

Cilantro Lime Pesto

I'm starting a new recipe category...Stuff I Could Eat With A Spoon. Or maybe it's a new Pinterest board? This pesto might be the first pin. It's amazing. And this coming from a girl who could really do without cilantro. I don't HATE it anymore, but stray leaves in my salsa are no bueno. And this green deliciousness is just about 75% full of the stuff. The Food Network recipe I have adapted from uses it as a pasta sauce. It sounds awesome, but I confess I have not tried it. Instead, I followed the lead of this blogger and made some of the best chicken tacos I have ever eaten. My husband and I fought over the last of it the next day and spread it on turkey sandwiches. I'm currently imaging it mixed into some Greek yogurt as a veggie dip, or in an omlet with fresh tomatoes. Oh, the possibilities!

 

Cilantro Lime Pesto

Author: Erin

Ingredients

• 1 cup fresh cilantro leaves, stems excluded


• 2 1/2 T olive oil


• 2 T sliced, toasted almonds


• 3 T minced garlic


• 2 t. lime juice


• 1/2 cup shredded asiago


• 1 t. salt


• 1/4 cup chicken broth

Instructions

1. Blend all ingredients in blender for 2 minutes.


2. Serve tossed with cooked chicken for tacos (plus extra for drizzling).

Notes

Just to let you know, I decreased the amount of salt called for in the original recipe. I felt like my first go round with the full 1 1/2 t. was just way to salty. My advice is to start with the 1 t. (or even less if you are salt sensitive) and add more as needed. It's also very garlicky! If you love it like I do, this won't be a problem. :)

3.1.09