Canadian Bacon and Mozzarella Penne |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Hot red-pepper flakes offer a pleasant contrast to mild mozzarella and salty Canadian bacon. To turn this into a satisfying vegetarian pasta, just leave out the bacon. Ingredients:
1/2 pound fresh mozzarella, cut into 1/2-inch cubes |
1 clove garlic, minced |
2 1/2 tablespoons olive oil |
3/4 teaspoon salt |
dried red-pepper flakes |
1/4 cup chopped fresh parsley |
1 small onion, chopped |
1 1/2 cups canned crushed tomatoes in thick puree (one 15-ounce can) |
1/4 cup water |
3/4 pound penne |
1/2 pound canadian bacon, cut into 1/4-inch dice |
Directions:
1. In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes, and the parsley.
2. In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Cook the onion, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, water, the remaining 1/2 teaspoon salt, and a pinch of red- pepper flakes. Reduce the heat and simmer, covered, for 15 minutes.
3. In a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes. Reserve 1/4 cup of the pasta-cooking water. Drain. Toss the pasta with the tomato sauce, mozzarella mixture, and Canadian bacon. If the sauce seems too thick, add some of the reserved pasta-cooking water.
4. Wine Recommendation: A crisp red based on the barbera grape will be heavenly with this spicy, tomatoey sauce.
|
|