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Pasta, Bucatini w Tomato-Bacon Sauce & Arugula S Recipe


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     Pasta, Bucatini w Tomato-Bacon Sauce & Arugula S

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   2-3

1 tsp kosher salt
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

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.

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