Kims Penne With Bacon Tomatoes Recipes

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PENNE WITH TOMATO, BACON AND CHEESE SAUCE



Penne with Tomato, Bacon and Cheese Sauce image

Provided by Lisa Zwirn

Categories     Cheese     Pasta     Tomato     Sauté     Kid-Friendly     Dinner     Blue Cheese     Bacon     Fall     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 10

6 bacon slices, chopped
6 large garlic cloves, finely chopped
1/2 cup dry red wine
1 28-ounce can diced tomatoes in juice
1 tablespoon tomato paste
1 1/2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
4 tablespoons chopped fresh Italian parsley
1 pound penne
1/2 to 3/4 cup crumbled blue cheese, feta cheese or coarsely grated Parmesan cheese

Steps:

  • Sauté bacon in heavy large saucepan over medium heat until crisp. Spoon off all but 4 tablespoons drippings from pan. Add garlic to pan and stir 30 seconds. Add wine and scrape up any browned bits. Add tomatoes with juices, tomato paste, oregano and crushed red pepper. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Mix in 2 tablespoons parsley.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking water.
  • Return pasta to pot. Add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking water by tablespoonfuls if mixture is dry. Mix in cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons parsley.

PENNE WITH BACON AND TOMATOES



Penne with Bacon and Tomatoes image

Make and share this Penne with Bacon and Tomatoes recipe from Food.com.

Provided by bunnee

Categories     Penne

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

1 medium onion, chopped
1 (35 ounce) can crushed tomatoes
4 slices bacon, diced
1/2 teaspoon black pepper
1 lb penne (or rigatoni)

Steps:

  • Saute onion and bacon in large non-stick skillet over medium-high heat for about 5 minutes, or until onion is translucent (do not brown onions).
  • Pour off excess fat.
  • Add tomatoes to skillet and cook, uncovered, over medium-high heat for 8-10 minutes or until sauce is lightly thickened.
  • Add black pepper.
  • Meanwhile, cook penne or rigatoni according to package directions.
  • Drain well.
  • Toss penne and sauce in large serving bowl and serve immediately.

Nutrition Facts : Calories 377.5, Fat 8.7, SaturatedFat 2.6, Cholesterol 10.3, Sodium 137.1, Carbohydrate 68.6, Fiber 10.6, Sugar 5.2, Protein 9.1

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