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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