Canadian Bacon And Mozzarella Penne Pasta Recipes

BACON AND PARMESAN PENNE PASTA

Steps:

• Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
• While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
• Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.

CANADIAN BACON AND MOZZARELLA PENNE PASTA RECIPE

Steps:

• In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes and the parsley
• In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat
• Cook the onion, stirring occasionally, until translucent, about 5 minutes
• Add the tomatoes, water, the remaining 1/2 teaspoon salt and a pinch of red-pepper flakes
• Reduce the heat and simmer, covered, for 15 minutes
• In a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes
• Reserve 1/4 cup of the pasta-cooking water
• Drain
• Toss the pasta with the tomato sauce, mozzarella mixture and Canadian bacon
• If the sauce seems too thick, add some of the reserved pasta-cooking water
• Wine Recommendation: A crisp red based on the barbera grape will be heavenly with this spicy, tomatoey sauce
• Wine Recommendation: A crisp red based on the barbera grape will be heavenly with this spicy, tomatoey sauce

CANADIAN BACON AND MOZZARELLA PENNE

Steps:

• In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes, and the parsley.
• In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Cook the onion, stirring occasionally, until.
• translucent, about 5 minutes. Add the tomatoes, water, the remaining 1/2.
• teaspoon salt, and a pinch of red- pepper flakes. Reduce the heat and.
• simmer, covered, for 15 minutes.
• In a large pot of boiling, salted water, cook the pasta until just done, Reserve 1/4 cup of the pasta-cooking water.
• Drain.
• Toss the pasta with the tomato sauce, mozzarella mixture, and Canadian bacon.
• If the sauce seems too thick, add some of the reserved pasta-cooking water.

CANADIAN BACON AND MOZZARELLA PENNE

Steps:

• In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes and the parsley.
• In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Cook the onion, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, water, the remaining 1/2 teaspoon salt and a pinch of red-pepper flakes. Reduce the heat and simmer, covered, for 15 minutes.
• In a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes. Reserve 1/4 cup of the pasta-cooking water. Drain. Toss the pasta with the tomato sauce, mozzarella mixture and Canadian bacon. If the sauce seems too thick, add some of the reserved pasta-cooking water.
• Wine Recommendation: A crisp red based on the barbera grape will be heavenly with this spicy, tomatoey sauce.