Bucatini With Bacon, Tomato and Green Onions |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Got this from the Rachael Ray Show. So good! She says it serves 4, but I think it is more than enough for 6. Ingredients:
salt |
1 lb bucatini pasta |
1 tablespoon extra virgin olive oil, plus some extra |
8 slices smoky bacon, chopped |
3 -4 spring vidalia onions, thinly sliced |
4 garlic cloves, chopped |
1 red chili peppers, seeded and finely chopped or 1 jalapenos or 1 red fresno chile pepper, seeded and finely chopped |
2 pints ripe cherry tomatoes |
1/2 cup dry white wine |
black pepper |
1/4 cup flat leaf parsley, a couple of handfuls, chopped |
1 cup fresh basil leaf, chopped |
1/2 cup fresh romano cheese, plus some to pass at table |
Directions:
1. Heat a large pot of water to a boil for bucatini, season water with salt then cook pasta to al dente.
2. In a deep skillet or Dutch oven with tight fitting lid heat a drizzle of EVOO over medium-high heat, add bacon and cook to crisp, remove with slotted spoon and reserve on a paper towel covered plate.
3. Drain off some fat if pan has more than a couple of tablespoons of drippings. Add spring sliced Vidalia onions or leeks, garlic and hot pepper and sauté 2-3 minutes then add tomatoes and stir to combine, cover pan. Shake pan occasionally and cook until tomatoes begin to burst, 6-8 minutes.
4. Uncover pot and mash up tomatoes with wooden spoon, add wine and stir a 1-2 minutes. Season the sauce with some salt and black pepper to taste, then reduce the heat to low.
5. When pasta is ready, add a ladle of starchy water to sauce along with parsley, bacon and bucatini, toss 1-2 minutes with an extra tablespoon EVOO. Turn off heat and toss in basil and cheese, serve immediately.
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