Canadian Bacon And Mozzarella Penne Recipes
CANADIAN BACON AND MOZZARELLA PENNE PASTA RECIPE
Loaded with juicy Canadian bacon, gooey mozzarella, and coated in a luscious tomato sauce; this penne pasta makes a rich and belly-filling meal!
Provided by Sara Hunt
Categories Pasta Recipes
Time 45m
Yield 4
Number Of Ingredients 11
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
Nutrition Facts : Carbohydrate 69.77g, Cholesterol 72.01mg, Fat 24.12g, Fiber 3.83g, Protein 35.98g, SaturatedFat 9.40g, ServingSize 4.00, Sodium 788.36mg, Sugar 0.00, UnsaturatedFat 10.69g
CANADIAN BACON AND MOZZARELLA PENNE
Hot red-pepper flakes offer a pleasant contrast to mild mozzarella and salty Canadian bacon. To turn this into a satisfying vegetarian pasta, just leave out the bacon.
Categories penne Bacon and mozzarella canadian
Yield 4
Number Of Ingredients 11
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.
CANADIAN BACON AND MOZZARELLA PENNE
Make and share this Canadian Bacon and Mozzarella Penne recipe from Food.com.
Provided by kzbhansen
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 782.9, Fat 27.8, SaturatedFat 10.3, Cholesterol 73.2, Sodium 1739.1, Carbohydrate 102, Fiber 14.9, Sugar 1.4, Protein 34.9
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- 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.
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