6 oz bucatini, substitute favorite GF noodle similar to long thick spaghetti
4 oz bacon
1 small yellow onion
1/4 tsp red pepper flakes
2 tbs red cooking wine
1 14.5 oz can diced tomatoes
seasoned salt
2 oz arugula
1 tsp olive oil
1/2 oz ground pecornio romano cheese
Instructions
Place a medium saucepan over high heat. Fill 2/3
full with about 6 cups water and 1 teaspoon kosher
salt.2
MISE EN PLACE • Peel and dice onion. • Cut or tear
arugula into bite-size pieces.
• When water boils, add pasta. Cook, stirring,
until tender but not mushy, 8-10 minutes, until done. •
Reserve 1/4 cup cooking liquid. Drain
pasta.Place a skillet over medium heat. Add
bacon. Cook, stirring occasionally, until bacon
starts to become brown and crispy, 5-6 minutes.
Stir in onion. Cook, stirring, until it begins
to brown, 6-7 minutes.
• Add crushed red pepper (the entire amount
yields a spicy dish; if you prefer less heat,
use less) and cooking wine. • When wine
simmers, add diced tomato with liquid. Return
to a simmer, and cook 2-3 minutes more.
• Stir in pasta. • Adjust consistency of sauce as
desired with reserved pasta cooking water. Taste
and adjust seasoning as desired with PeachDish
Salt.Drizzle arugula with 1 teaspoon olive oil,
and sprinkle with PeachDish Salt.
Originally Submitted
2/25/2018
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