Saturday, March 19, 2011

You're Bacon Me Hungry Pasta

You’re Bacon me Hungry Pasta
Serves: 4
OBJ: TCW be able to flavor her marinara with smoky bacon to add to fresh linguini with sautéed shrimp
1 9oz package fresh linguini (I used Buitoni)
3 TBS extra virgin olive oil
½ onion, diced
3 garlic cloves, minced plus 1 whole
1 14oz can diced tomatoes, plus ½ of another can
½ can of 6 oz can tomato paste
4 pieces bacon, cut into ½ in pieces
½ Cup dry red wine, (I used Merlot, but use what you booze:)
25 extra large raw shrimp, peeled, cleaned & deveined
½ TBS unsalted butter
1 tsp dried parsley
2 tsp red pepper flakes
S & P, salt and pepper

1.      Boil your water and cook pasta according to package directions, pasta can be added right before you are ready to serve though because it only takes 3 minutes!)
2.      In a large sauté dish over low –medium heat, heat 2 TBS of olive oil
3.      Add bacon, onion and garlic, parsley, 1 tsp red pepper flakes and a pinch of S & P, sauté for about  10-15 minutes with heat on medium, or until the veggies are translucent and bacon is browned
4.      Add wine, turn flame to high and bring to boil, then let sauce reduce (lower flame), about 4 minutes, stirring often to get up the bottom “goodness”
5.      Add diced tomatoes with juices and tomato paste, stir and bring to boil
6.      Add a pinch of S & P and lower heat to a simmer and cover sauté pan, leave covered for 20 minutes
7.      Meanwhile, in a small sauté pan over low - medium heat, melt ½ TBS butter with 1 TBS of olive oil, add a pinch S & P,  other 1 tsp red pepper flakes, and whole garlic clove grated in (use cheese grater)
8.      Add shrimp and sauté until pink, about 5 minutes, turn off heat and tent pan while you wait for pasta and sauce to be ready
9.      When pasta is done, drain and add it to tomato bacon sauce and toss to coat. Add shrimp with all the pan juices and fold in
10.  Bring to table and enjoyJ

1 comment:

  1. what a cleaver title!!!!! love it looks delish