Pasta With Bacon Peanut Tomato Sauce Recipes

PASTA AND BACON IN SMOKY TOMATO SAUCE

Steps:

• In a medium saucepan, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp, 8 minutes. With a slotted spoon, transfer bacon to a plate. Add onion to pan and cook until softened, 5 minutes. Add tomatoes and paprika and bring to a boil; reduce to a rapid simmer and cook until sauce has thickened slightly, 10 minutes.
• Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta. Return pasta to pot and add tomato sauce; toss to combine, adding enough pasta water to create a thin sauce that coats pasta. Add bacon and parsley, season to taste with salt and pepper, and serve.

BACON AND TOMATO PASTA

Steps:

• In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
• In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
• Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

PASTA WITH BACON-PEANUT-TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package's directions.
• Fry the bacon in a large saucepan over medium-high heat until the edges begin to crisp, about 5 minutes. Pour off all but 2 tablespoons of the bacon fat.
• Stir in the leek and saute for 2 minutes. Add the tomatoes, peanuts, thyme, salt, and pepper and stir to combine. Cook for 2 minutes, then add the sherry and scrape any bits off the bottom of the pan. When the sherry has nearly evaporated, about 2 minutes, add the pasta water and bring to a blustering boil for 1 minute.
• Remove from the heat. Drain the pasta. Carefully add the pasta and gently toss. Serve immediately, topping each portion with a handful of pea sprouts.

PASTA WITH PEANUT SAUCE

Steps:

• Cook angel hair pasta in a large pot of boiling water until al dente.
• Saute bell pepper, green onion, and bean sprouts until tender-crispy. Set aside.
• Saute chicken until done. Set aside.
• Mix peanut butter, soy sauce, and ginger in a large saucepan over medium low heat. Add chicken broth. Add pasta, sauteed vegetables, and chicken. Toss to coat all ingredients. Serve immediately.

SPICY PASTA WITH TOMATO & BACON SAUCE

Steps:

• Fry bacon until crisp and drain (reserve 1 tablespoons in skillet).
• Set bacon aside to cool.
• Add olive oil and onions to skillet.
• Saute onions until wilted, about 5 minutes.
• Stir in garlic, tomatoes, salt, sugar and pepper flakes.
• Cook your choice of pasta in the meantime.
• Simmer 30 minutes to reduce liquid.
• Crumble bacon and add to sauce along with parsley if desired.
• Remove sauce from heat.
• Toss cooked pasta with sauce and top with parmesan cheese if desired.
• ENJOY!

SPICY, CREAMY, TOMATO ,BACON PASTA SAUCE

Steps:

• Heat the oil in a heavy based fry pan over medium heat.
• Add the onion and cook for about 5 minutes, add the bacon and garlic, and cook for a further 5 minutes or until the bacon is cooked to your liking.
• Pour in the wine, and allow to cook and reduce for a couple of minutes, then add the chilli flakes, tomato sauce, water and stock powder.
• Simmer for about 15 minutes.
• Add the cream and fresh chopped herbs and freshly ground black pepper, reheat and serve immediately over the pasta of your choice.
• We ate this last night over spinach and cheese tortellini.