Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Orecchiette (little ears pasta) is a classic shape that's ideal for this chunky sauce. You can also substitute short pasta shapes like penne or rigatoni. If you can find mild-tasting cavolo nero (black kale), try it here. Ingredients:
8 ounces uncooked orecchiette pasta |
5 cups bagged prewashed kale |
2 slices center-cut bacon |
1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped |
1/2 teaspoon crushed red pepper |
3 large garlic cloves, chopped |
1/2 teaspoon freshly ground black pepper |
3/8 teaspoon salt |
1 ounce parmigiano-reggiano cheese, shaved |
2 tablespoons fresh lemon juice |
Directions:
1. Cook pasta in boiling water 8 minutes or until almost tender. Add kale, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2. While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.
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