I think I spelled that right.
I've made variations on this bacon-tomato-onion pasta sauce before, but I think the version I tried yesterday evening was the absolute best, the permanent one in my repertoire from now on. I think it's the provolone, an unusual substitution for pecorino romano, that makes the difference. It's from a Williams-Sonoma cookbook called simply Pasta Sauces. Here's how I did it.
- 5 large ripe Roma tomatoes, or a mix of Roma and conventional tomatoes, diced
- 1 small onion, chopped fine
- 6 ounces bacon, snipped into thin strips
- 2 Tbsp or so olive oil, plus extra
- 8 oz or so rotini or farfalle (whole wheat works fine)
- 3 oz finely grated provolone cheese
- Pinch cayenne pepper, more if you like
- Salt to taste
Sauté the bacon in the olive oil until crisp and rendered; use a slotted spoon to remove it to a small bowl. Add the onion to the skillet and sauté until translucent and soft. Add the tomatoes, salt, and cayenne and cook, stirring occasionally, until the tomatoes break down and the sauce becomes creamy and thick.
Meanwhile, cook the pasta until al dente. Drain and toss with a little olive oil. When everything's ready, toss the pasta with the hot sauce. Add the bacon and provolone and toss again.
I served this with fruit salad and steamed Brussels sprouts (and also a bowl of pasta with just butter and Parmesan for my little sauce-rejecters. Who am I to complain? MORE BACON FOR ME).
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