| Yield: Serves 4 |
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RECIPE INGREDIENTS
| 1 pound short-cut pasta |
| 1 tablespoon extra virgin olive oil |
| 4 bacon slices, chopped |
| 1 large onion, chopped |
| 4 large garlic cloves, chopped |
| 1/4 teaspoon red pepper flakes |
| Black pepper |
| 1/2 cup white wine |
| 1/2 cup chicken stock |
| 1 pint grape tomatoes |
| 1 ball fresh mozzarella, cut into 1/4 inch dice |
| 1 bunch fresh chives, chopped |
| 15 fresh basil leaves, chopped or torn |
| 1/2 cup grated Parmesan cheese |
| Salt | | |
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DIRECTIONS
1. Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes to a boil, add some salt and the pasta. Cook according to package directions until al dente. Heads up: you need to reserve 1/2 cup of the cooking liquid before you drain the pasta.
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2. While the pasta is cooking, start the sauce. Preheat a large skillet over medium-high heat; add the EVOO. Add the chopped bacon and cook, stirring ever now and then, until crispy, about 2-3 minutes. Add the onions, garlic, red pepper flakes, and a little salt and pepper. Cook, stirring frequently, for about 5 minutes, or until the onions start to brown.
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3. Add the white wine and cook for 1 minute. Add the chicken stock and reserved pasta cooking liquid, then bring up to a bubble and simmer for 2 minutes. Add the grape tomatoes and cook them for about 30 seconds, just to start getting them hot and ready to burst.
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4. Add the cooked, drained pasta, toss to coat in the sauce, and let some of the sauce soak in, about 1 minute. Turn the heat off and add the diced mozzarella, the chives, basil, grated cheese, and black pepper to taste. Serve.
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Recipe reprinted by permission of Clarkson Potter 2006. All rights reserved.
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Rachael Ray Pasta with Bacon Tomatoes and Cheese
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