*crispy waffle*

Giada is my absolute favorite chef on the Food Network. Here's a recipe that I cooked for Sheryl and the fam. I used farfalle pasta because it seems to grab the sauce better. Giada uses pancetta, but i substituted bacon for the pancetta and it was just as delicious. Bacon makes everything taste yummmmy.....

Pasta with Bacon and Tomato Sauce
6 ounces bacon, diced
2 tablespoons olive oil
1 onion, chopped
Sea salt
2 garlic cloves, coarsely chopped
Pinch dried crushed red pepper flakes
1 (28-ounce) can tomato puree
1 pound farfalle, or other pasta of choice
1/2 cup grated Pecorino Romano or Parmigiano-Reggiano

Add the bacon to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
Meanwhile, boil the farfalle in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the farfalle with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.

it's the lekkerest!!!

Labels: recipes, the savory and salty

posted by tricia cababa | 4:19 PM |