Wednesday, April 23, 2008

Pasta with Bacon in a Pink Sauce

I made this for dinner the other day, with steamed asparagus as a side. I always use whole wheat pasta, but you certainly don't have to. I needed to use up some heavy cream from making ice cream so this recipe is heavy on the tomatoes, with an accent of cream. I like that it uses both fresh and canned tomatoes. I didn't bother peeling and seeding the tomatoes, and did not notice any adverse affects.

I used center-cut bacon for this dish. It has a lot less fat than regular bacon. Because I used center-cut bacon, I didn't drain any fat from the pan. (There was hardly any, and you do want a little; about one teaspoon, to flavor your sauce. If you use regular bacon, drain all the grease except 1-2 teaspoons, or to taste).

Pasta with Bacon in a Pink Sauce

12 ounces whole wheat mini-penne pasta
2 small onions
5 cloves garlic, crushed or minced
10 slices center-cut bacon, diced
2 medium or large tomatoes, chopped
1 (14.5 ounce) can petite diced tomatoes
1 (15 ounce) can tomato sauce
1/2 cup heavy whipping cream
1/4 teaspoon dried basil
fresh pepper, to taste


1. Bring a large pot of water to boil, and cook the pasta according to package directions. Drain and set aside.

2. In a large skillet, cook bacon until mostly crisp. Remove bacon, leaving some bacon grease in the pan, and add onions and garlic. Cook, stirring occasionally, until tender.

3. Add fresh tomatoes and diced tomatoes. Cook and stir for about 5 minutes. Let reduce a little and add cream. Cook, without boiling, until sauce is at the consistency you desire. Season with basil and pepper. Toss with cooked pasta.

4 comments:

HoneyB said...

Yummmmmm :) You make such wonderful looking and sounding food.

Anonymous said...

This is one of my fav pasta sauces. Your photo looks divine Dishy!
Jam

Anonymous said...

Your children are lucky that you care this much, Dishy! I'm with you on peeling/seeding (at home anyway). I think #2 would especially enjoy this, sans the bacon. What would YOU suggest as a sub for the b.fat? (asif there WERE anything that could replicate that)- edlear

What A Dish! said...

Thanks everyone!

Eldear, I have no idea. I'd probably just use olive oil, honestly. The bacon taste isn't totally discernable anyway, it just adds a tiny something. I'm sure it would still be good without it. ;)