Pasta And Fresh Tomato Sauce With Rosemary And Bacon

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

6 slices bacon, cut crosswise into 1⁄2-inch-wide pieces
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1⁄2 teaspoon minced fresh rosemary
1⁄2–3⁄4 teaspoon red pepper flakes
3 pounds tomatoes, cored, peeled, seeded, and cut into 1⁄2-inch pieces
1 pound penne, fusilli, or other short, tubular pasta
Salt
1 tablespoon chopped fresh parsley
1⁄8 teaspoon pepper
Sugar
2 ounces Parmesan cheese, shaved thin with vegetable peeler (1 cup)

Instructions

  1. Cook bacon in 12-inch skillet over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all fat from skillet.
  2. Heat oil in now-empty skillet over medium-high heat until shimmering. Add garlic, rosemary, and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and cook until tomato pieces lose their shape and form chunky sauce, about 10 minutes.
  3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot.
  4. Stir parsley, 1⁄4 teaspoon salt, and pepper into sauce and season with sugar to taste. Add sauce to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve, passing crisp bacon and Parmesan separately.

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