First of all, CAUGHT UP! Oh yeah! Of course, Thanksgiving is around the corner, so there’s going to be a bunch of cooking for that where I can try some new stuff, and I also need to bake something for work in the worst way – haven’t in a while. But for the next few days, I’m on top of everything.
So, ok, back to the food. This was another ONION EMERGENCY, thanks to the salad from the other day. It was awesome, because it has bacon in it. And rosemary. Those are both very good signs. Oh, also a good sign? Things cooked in bacon grease.
The recipe is more or less adapted from one from O Pistachio. I used my half an onion instead of a whole one, because initially I thought I was halving the thing, but turns out – no. I used an actual tomato instead of a canned one, and I bashed at it to make it saucier. I did, however, stick to the original measurement for red pepper flakes, and I kind of wish I had reduced that a bit. It was just a wee bit spicy for my needs. I also added a couple ice cubes of my veggie stock to substitute for the tomato water in the can, and I think that was a good idea.
Bacon Rosemary Pasta
4 slices of bacon
1/2 a red onion, diced
1 clove garlic, minced
1 sprig’s worth of rosemary, chopped
1 tsp red pepper flakes, or less would also be fine, per me
1 tomato, cut into rough chunks
1/4 cup vegetable stock
salt and pepper
enough pasta for 2 – I used macaroni, because I had some left over from the macaroni and cheese, but any short tubey type would be good. Any type would be fine, ultimately, but something that little bits of bacon or rosemary can get stuck in? Excellent.
parmesan cheese to serve
Throw your bacon in a big pan to fry up – you’re going to use this same pan for the whole sauce, by the way, so plan accordingly.
When it’s done, or nearly done, take the bacon out to drain on paper towels.
Throw the onions into the bacon grease to saute for 10 minutes or until they’re starting to go brown around the edges.
While the onions are cooking, crumble the bacon into bits.
Add in the garlic, red pepper flakes, and rosemary, and saute, stirring often, for another 3 minutes or so.
Throw in the tomatoes and bacon along with a couple tablespoons of the veggie stock. Deglaze the pan with it if necessary.
Turn the heat down to a simmer and let it go for 20 minutes, adding more stock if it starts to get too dry too soon (you’ll want most of the liquid to be gone by the time it’s done, but if it runs out early, add more), and smashing the tomatoes to release their juice and add their substance to the sauce.
Meanwhile, put the pasta on to cook.
If you time it right, the pasta will be ready right when the sauce is. Drain the pasta and toss it through the sauce.
Serve with lots of parmesan.