Name: Pasta with Bacon-Peanut-Tomato Sauce
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 1/2 teaspoon kosher salt, plus more for boiling the pasta; 12 ounces strozzapreti, fresh or dried; 12 ounces bacon, cut into 1/4-inch pieces; 1 leek, trimmed and rinsed carefully, white part sliced into 1/8-inch rings; 1 pound grape tomatoes; 2/3 cup roasted, salted peanuts, finely chopped; 1 tablespoon fresh thyme leaves; 1/4 teaspoon freshly ground black pepper; 1/2 cup dry or amontillado sherry; 3/4 cup hot, starchy pasta water; 2 loosely packed cups pea sprouts or other tender greens

Directions

Try this cooking class now

17m Easy 96%

CLASS

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.

Adapted from "Pasta, Pretty Please: A Vibrant Approach to Handmade Noodles" by Linda Miller Nicholson. Copyright © 2018 by Linda Miller Nicholson. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

Legal Terms and Privacy

Meals

Ingredients

Dinners

Tips & Techniques

Pasta with Bacon-Peanut-Tomato Sauce

Ingredients

Directions

Try this cooking class now

Try this cooking class now Watch Class

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages