Fresh Tomato Sauce With Rosemary And Bacon Recipes

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FRESH TOMATO SAUCE WITH ROSEMARY AND BACON



Fresh Tomato Sauce With Rosemary and Bacon image

Pancetta can be substituted for the bacon. Any short tubular pasta is well suited to this sauce. If your tomatoes are tart, you may need to add up to 1/2 teaspoon sugar. From a back issue of Cooks Illustrated.

Provided by SusieQusie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

6 slices bacon, cut crosswise into 1/2-inch strips
2 tablespoons extra virgin olive oil
2 medium garlic cloves, minced (about 2 teaspoons)
1/2 teaspoon fresh rosemary, minced
3/8 teaspoon hot red pepper flakes, to taste
3 lbs ripe roma tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces (about 3 3/4 cups)
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon granulated sugar (optional)
2 ounces parmesan cheese, shredded (about 3/4 cup)
16 ounces fusilli, cooked

Steps:

  • Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper-towel-lined plate. Pour off bacon fat from pan and discard.
  • Return skillet to medium-high heat. Add oil, swirl to coat pan, and add garlic, rosemary, and pepper flakes. Cook, stirring constantly, until garlic is fragrant but not browned, about 30 seconds.
  • Stir in tomatoes and cook until tomato pieces lose their shape to form chunky sauce, about 10 minutes.
  • Stir in parsley, salt, pepper, and sugar to taste.
  • Toss sauce with pasta and serve, sprinkling Parmesan and reserved bacon over individual bowls.

Nutrition Facts : Calories 763.8, Fat 28.6, SaturatedFat 9, Cholesterol 35.6, Sodium 669.1, Carbohydrate 99.9, Fiber 7.8, Sugar 11.2, Protein 27.4

PASTA WITH BACON, ROSEMARY AND VERY RIPE TOMATOES



Pasta With Bacon, Rosemary and Very Ripe Tomatoes image

From the book "Cook This Now" by Melissa Clark. This is a quick and easy pasta sauce when those tomatoes are almost too ripe.

Provided by mary winecoff

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

8 ounces pasta
3 ounces bacon, sliced into 1/2 inch pieces
1 large rosemary, spring leaves minced
2 garlic cloves, minced
1 pinch crushed red pepper flakes
kosher salt & freshly ground black pepper
2 large tomatoes, cored and chopped
balsamic vinegar, soft herbs and grated Parmesan cheese (optional)

Steps:

  • Bring a large pot of salted water to boil and cook pasta according to package directions.
  • Place a large skillet over medium heat. Add the bacon and cook until brown, about 5 minutes. Transfer bacon to a paper towel, leaving the fat in the pan.
  • Add rosemary, garlic, red pepper flakes, salt and pepper to taste to skillet and cook until garlic is lightly browned but not burned, 1 to 2 minutes. Add the tomatoes and let the sauce simmer until pasta is cooked. Season aggressively with more salt and pepper. If it tastes flat, add a few drops of vinegar.
  • Drain the pasta and add to the sauce, tossing to mix. Sprinkle bacon and herbs over if you are using them. Grate some Parmesan cheese over top.

Nutrition Facts : Calories 655, Fat 21.2, SaturatedFat 6.8, Cholesterol 28.9, Sodium 370.7, Carbohydrate 93.5, Fiber 5.9, Sugar 7.9, Protein 21.6

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