Thursday, April 28, 2016


Serves 4

3/4 pound rigatoni or other short pasta
4 slices bacon, chopped
1 small onion, chopped
3 cloves garlic, chopped
kosher salt and black pepper
1 pound tomatoes, cut into bite-size pieces
1 10-ounce package frozen peas
1 ounce Parmesan, grated (about 1/4 cup), plus more for serving

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain.

Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until beginning to crisp, 6 to 8 minutes. Add the onion, garlic, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is soft, 6 to 8 minutes. Add the tomatoes and cook, stirring occasionally, until thickened, 8 to 10 minutes. Add the peas and cook until warmed through, 3 to 4 minutes.

Add the pasta, Parmesan, and ½ cup of the cooking water to the sauce and toss to coat. (Add more cooking water as needed to loosen the sauce.)

Serve topped with additional Parmesan. 

bacon recipe source: Chris Morocco, Real Simple (@RealSimple)

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