Spaghetti All Amatriciana
4 slices low-salt, no-sugar-added bacon (3 ounces)
1 cup sliced onion
2 cups canned diced or crushed tomatoes
1/4 teaspoon dried crushed red pepper
1/4 pound spaghetti
2 tablespoons freshly grated Parmesan cheese
Bring a large pot filled with 3 to 4 quarts water to a boil for the pasta over high heat. Cut as much fat as possible from bacon strips and then cut bacon into 1/2-inch slices. Sauté in a small nonstick skillet 3 minutes. Pour off all fat. Add onion and sauté 2 minutes. Add tomatoes and crushed red pepper. Simmer gently until tomatoes form a sauce, about 5 minutes. Add pasta to boiling water and boil until firm to the bite, about 8 minutes. Drain and add to the skillet with the sauce. Toss to combine. Sprinkle with cheese.
Makes 2 servings.
Read more: http://www.thenewstribune.com/2011/03/23/1596120/bacon-adds-smoky-taste-to-spicy.html#ixzz1RM3LU1dM
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