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Categories:
penne garlic bacon thin rosemary salt fresh pepper red pepper Italian tomatoes butter parsley Parmesan cheese
Viewed: 113 - Published at: 4 years agoIngredients
- 8 oz penne
- 1 garlic clove, sliced thin
- 1/2 cup diced pancetta or bacon, cooked but not drained
- 1/2 cup thin sliced onion
- 1 pinch chopped rosemary
- 2 large pinches Kosher salt
- 2 grinds fresh pepper
- 1 pinch crushed red pepper
- 28 ounces crushed Italian tomatoes
- 1 tbl butter
- 1/4 cup chopped parsley
- 1/4 cup grated parmesan cheese
Method
- 1. Fry pancetta/bacon. Save grease.
- 2. Bring a large pot of salted water to boil. Add the penne & cook until al dente, 10 minutes. Drain.
- 3. While pasta is cooking, add garlic to bacon grease & saute until golden. Add pancetta/bacon along with juices & onions. Saute for 3-4 minutes or until onions are soft. Add rosemary, salt, pepper & crushed red pepper & stir for 30 seconds. Add tomatoes & simmer for 6-7 minutes. Swirl butter into sauce.
- 3. Add drained pasta to sauce & cook over low heat for 2 minutes or until sauce is slightly absorbed by the pasta.
- 4. Sprinkle in parsley & cheese. Toss together & serve.
