Wednesday, September 16, 2009

Anthony’s Spicy Bacon Pasta

From Chicagoist:

4 strips of bacon, sliced into 1/4 inch wide strips

1/2 of an onion, coarsely chopped
4 large cloves of garlic, coarsely chopped

1 tablespoon of Rosemary (I used dried)
1 tablespoon of sugar
1 teaspoon of crushed red pepper (or more, if you like it that way)

1 16-ounce can of whole peeled tomatoes, chopped (I used Red Gold brand diced)
1 8-ounce can of tomato sauce (Red Gold brand)

1 box of pasta (Rotini)

Bring a pot of water to boil.

Sauté the bacon over medium-high heat in a heavy pan (11" cast iron skillet) for 3 minutes.

Add the onions and garlic and cook for another 4-5 minutes.

Add the rosemary, sugar and red pepper and sauté for 30 seconds before adding the tomatoes (with juices) and tomato sauce. Bring to a boil, and then reduce to low heat and simmer.

Start cooking the pasta. Stir the sauce occasionally, and when the pasta is done, the sauce should have reduced into a thick, red-brown savory ooze of tastiness. Drain the pasta, combine with the sauce and serve!

This was delicious. I added salt and pepper at the end to balance the spices. I had mine with Samuel Smith's Oatmeal Stout which made for a nice pairing.

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