My Mum’s Bacon Pasta

28th September 2015

Sometimes you just need some comfort food. I grew up with this recipe and now it takes me back to when I was young and living at home every time I make it. It’s one of those dishes that I cook as second nature so when I made it last week I jotted down the ingredients and method as I went. If you’re stuck for something to make after work one night this week then I promise this will not leave you disappointed.

1 red onion, finely chopped

2 garlic cloves, crushed

extra virgin olive oil

4 bacon rashers, cut into 1cm squares

2 cans cherry tomatoes

1 tsp chilli powder

red wine

1 tsp agave nectar (can be replaced with 1 tsp sugar)

400g penne pasta

salt + pepper

– Heat a saucepan on a medium heat, add a good glug of olive oil along with the chopped onions and crushed garlic. Cover with a lid so you sweat the onions so they soften rather than brown. Leave for 5 minutes until they’re soft.

– In a separate pan fry the bacon.

– Add the cherry tomatoes, chilli powder and a glug of red wine to the onion mix and simmer for 5 minutes.

– Add the bacon, generous pinch of salt + pepper and a tsp of agave nectar (this helps to take any bitterness out of the tomatoes). Simmer for 30minutes, stirring occasionally. I tend to leave the lid off here so that the excess liquid evaporates.

– Meanwhile begin to boil the water for the pasta (remember to add salt + oil to the water to stop the pasta from sticking). Cook the pasta according to the packet instructions.

– Once the pasta is al dente (soft with still a little bite) drain it and return to the pan. Mix the sauce into the pasta and serve with parmesan and a mixed leaf and avocado salad.

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  • Reply AlouetteCat 30th September 2015 at 10:35 PM

    Riz pilaf (yummy) : For two : In a saucepan, cook slowly +/-25g butter and 100g sliced onion (until onion becomes transparent, not too hot, burned butter is toxic), add 180g of white rice, add +/-350ml hot water mixed with 1 beef bouillon cube (whole), add dried thyme (to your own taste), 1-2 bay leaves (to your own taste), very few crushed cayenne pepper, salt & pepper (to your own taste). Reduce until the liquid is quite gone and the rice is a bit overcooked (sticky). (N.B. : During cooking add a very few of water if needed, cook slowly at the end otherwise the rice will stick and burn in the bottom of the saucepan).

  • Reply AlouetteCat 1st October 2015 at 12:12 AM

    oops, I forgot, before adding the hot water, mix butter onions and rice together (rice must be greasy, if needed, add butter). During cooking mix often.

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