Kims Penne With Bacon Tomatoes Recipes

KIM'S PENNE WITH BACON & TOMATOES

Steps:

• 1. Prepare pasta according to package. While pasta is cooking, saute chopped bacon in olive oil until crisp. Remove bacon from pan and set aside, leaving oil in pan. Add spinach and garlic to oil in pan, saute until spinach is wilted. Add balsamic vinegar and continue cooking 2 minutes. Add tomatoes and cook until softened and hot, about 2 to 3 minutes. Add the well drained pasta and bacon to pan and gently toss to combine. Sprinkle each serving with parmesan cheese. *chopped pancetta may be substituted for bacon.

PENNE PASTA WITH SPINACH AND BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
• Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
• Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

PENNE ALLA VODKA WITH BACON RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and rinse under cold water.
• Heat a large saucepan over medium-high heat. Add the bacon and cook until the edges are crisp, 2-3 minutes. If bacon is not particularly fatty, add 1 tablespoon of butter and stir until melted. Add the shallot and cook until softened, 3-4 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
• Add the vodka and cook until almost completely evaporated, 1-2 minutes. Add the crushed tomatoes, pepper, and salt. Bring to a simmer, then cook for 4 minutes, or until the sauce the mixture comes to a low boil. Add the cream, reduce the heat to low, and simmer for 5 minutes, until the sauce has thickened.
• Add the penne and remaining tablespoon of butter and stir until well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
• Remove the pan from the heat. Add the Parmesan and Romano cheeses and stir until incorporated.
• Transfer the pasta to a serving dish and top with torn burrata, a drizzle of olive oil, pepper, and basil.
• Enjoy!

PENNE WITH BACON AND TOMATOES

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.

PENNE WITH TOMATO, BACON AND CHEESE SAUCE

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 NOODLES WITH TOMATOES, CHEESE AND BACON

Steps:

• Fry bacon in deep fry pan.
• Drain off all but 4 tablespoons drippings.
• Keep bacon in pan and add garlic and stir 30 seconds.
• Stir in wine and scrape up any browned bits on pan.
• Add diced tomatoes, tomato paste, oregano, red pepper.
• Simmer 10 minutes to thicken.
• Meanwhile, cook pasta as box directs.
• Drain off all but 1/2 cup pasta water for reserve.
• Put pasta in serving bowl and pour sauce.
• Can add some reserve water if seems dry a teaspoon at a time.
• Mix in shredded cheese.
• Sprinkle with parsley and season with salt and pepper to taste.
• Serve immediately.
• I have served with italian links, a chef salad, fresh bread and wine of course!