PASTA WITH TOMATO, BEAN AND BACON SAUCE
This is a great recipe for chilly nights. It's hearty, we always have the ingredients on hand, and it's a breeze to put together.
Recipe information
Yield
Serves 4 - 6.
Ingredients
3 slices bacon, chopped
1/2 onion, finely chopped
3 cloves garlic, minced, or to taste
1 tsp. hot red pepper flakes, or to taste
2 tsp. fresh rosemary, or 1 tsp. dried, chopped
1 can small white beans, rinsed and drained (Goya brand)
1 14.5 oz can petite diced tomatoes
Freshly ground black pepper, to taste
1 lb. imported penne
Grated parmesan-romano cheese
Preparation
In a large skillet over medium heat, cook the chopped bacon until it renders some of its fat but is still soft. Add the onion to the skillet and cook until soft. Add the garlic and red pepper flakes, cook until the garlic is soft but not colored. Add the rosemary, beans and tomatoes, and cook over low heat until slightly thickened. Season with pepper to taste. Meanwhile, cook the pasta in abundant salted water until al dente. (Do not overcook.) Drain the pasta and return to the cooking pot. Add 1/2 cup of the sauce and combine thoroughly. Serve the pasta topped with additional sauce. Pass grated cheese, if desired.
