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- Prep Time:
- 10 min
- Inactive Prep Time:
- hr min
- Cook Time:
- 25 min
- Level:
- Easy
- Serves:
- 4 to 6 servings
Ingredients
Salt1 pound whole-wheat cassarecci, rigatoni or penne pasta
1 tablespoon extra-virgin olive oil
6 slices lean peppered bacon, chopped
1 large red onion, chopped
4 cloves garlic, finely chopped or grated
1 cup chicken stock
1 (28-ounce) can crushed fire roasted tomatoes
Black pepper
A handful flat-leaf parsley, chopped
Shredded sharp white Cheddar, to pass at table
Directions
Heat water to boil for pasta,season with salt and cook pasta to al dente.
Heat a deep skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add bacon and crisp
Copyright 2008 Television Food Network G.P., All Rights Reserved
4 to 5 minutes then add onions and garlic cook to soften, 5 to 6 minutes. Stir in stock then tomatoes and season with pepper to taste. Simmer sauce 15 minutes. Toss pasta with sauce and parsley. Serve with grated
sharp white Cheddar.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 09/26/2008
© 2008 Scripps Networks, LLC. All Rights Reserved