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Orecchiette with Bacon and Tomato Sauce Recipe

   
 

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     Orecchiette with Bacon and Tomato Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1 tablespoon extra-virgin olive oil
4 slices bacon cut into 1/2-inch pieces
1 medium red onion, halved and thinly sliced
2 garlic cloves, minced
1 can (28 ounces) whole peel tomatoes
coarse salt
ground pepper
1 pound orecchiette or other short pasta
1/2 teaspoon red-pepper flakes
 
chopped fresh parsley, for serving
grated Parmesan, for serving

Instructions
In a medium saucepan, heat oil over medium-high. Add bacon and cook until browned and almost crisp, about 4 minutes. Add onion and cook until softened, 3 to 5 minutes. Add garlic and red-pepper flakes and stir until fragrant, 1 minute. Add tomatoes, breaking them up as you go, and season with salt and pepper. Bring sauce to a boil; reduce to a simmer and cook until slightly reduced, 15 minutes.
Meanwhile, in a large pot of salted water, cook pasta 1 minute less than package instructions. Reserve ¼ cup pasta water; drain pasta and return to pot.
Add sauce and pasta water to pasta and toss to combine; cook over and coats pasta, about 2 minutes. Refrigerate 3 cups pasta for Friday. Serve remaining pasta topped with Parmesan and parsley.


Originally Submitted
3/7/2010





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