Pasta With Slow Simmered Fresh Tomato Sauce |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I got this recipe out of a Cooking Pleasures magazine. It was simple and easy to prepare, and super tasty Ingredients:
3 slices bacon, finely chopped |
1 medium onion, chopped |
4 garlic cloves, minced |
1/4 cup finely diced celery |
1 bay leaf |
5 cups chopped fresh plum tomatoes (about 2 lbs) |
1/4 cup chopped fresh basil |
1 tablespoon chopped fresh thyme |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground pepper |
12 ounces cavatappie penne or 12 ounces other shaped pasta |
Directions:
1. Cook bacon in large skillet or ot over medium heat 5 to 7 minutes or until brown and crisp. With slotted spoon, place bacon on paper towel-lined plate.
2. Pour off all but 2 tablespoons of the bacon drippings. Add onion; cook over medium heat 5 to 8 minutes or until onion is golden brown, stirring occasionally. Add garlic, celery and bay laeaf; cook 30 seconds or until garlic is fragrant. Add tomatoes, basil, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low to low; simmer 30 minutes or until slightly thickened, stirrying occasionally. Discard bay leaf.
3. For a smooth sauce, pass saucethrough food mill or pulse in food processor or blender until of desired concistency. Return to skillet; stir in bacon. Heat over medium heat until hot. (Sauce can be made up to 3 days ahead and refrigerated or up to 4 months ahead and frozen.).
4. Cook cavatappi on large pot of boiling salted water according to package directions; drain. Top with sauce.
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