Bacon, Kale and Tomato Pasta
Jul 12, 2013 in main dishes, pasta, quick and easy. Read the original on: Simple Gourmet Cooking
This recipe is another product of a farmer's market visit. Â I normally like to menu plan and do my grocery shopping based on the plan. Â However, when farmer's market season comes along, that tends to change a bit because I like browsing and seeing what looks good that day. Â This past Saturday, the Kale looked amazing and so I bought some without a plan of how to cook it in place (I'm a rebel, I know!)
We really liked this pasta-it was quick and simple to put together, and the flavors were outstanding. Â The crisp kale and salty bacon really go well together, and they are balanced nicely by the sweet tomatoes and spicy red pepper flakes.
Bacon, Kale and Tomato Pasta
8 ounces uncooked pasta, such as penne or rigatoni
5 cups chopped, washed kale
3 slices center-cut bacon
1 14.5-ounce can diced tomatoes
1 8-ounce can tomato sauce
1 tablespoon tomato paste
1/4-1/2 teaspoon crushed red pepper (depending on how much heat you like)
3 large garlic cloves, chopped
Kosher salt and black pepper, to taste
Parmigiano-Reggiano cheese, for serving
Cook pasta in boiling water 8 minutes or until almost tender. Â Drain in a colander.
While pasta cooks, cook bacon in a large skillet over medium-high heat until crisp. Turn off heat, remove bacon from pan with a slotted spoon; crumble and set aside. Using paper towels, wipe up some of the bacon drippings-not all of it (this step is optional-if not, leave all of the drippings).  Heat pan back to medium-low. Add garlic and crushed red pepper to drippings in pan; cook 1 minute, stirring frequently. Add in tomatoes, sauce and tomato paste.  Allow mixture to cook until slightly thickened, about 5-10 minutes.  Add in kale and allow kale to wilt slightly, about 2 minutes. Add in pasta, salt and black pepper; toss to combine. Top pasta  with bacon and cheese.
8 ounces uncooked pasta, such as penne or rigatoni
5 cups chopped, washed kale
3 slices center-cut bacon
1 14.5-ounce can diced tomatoes
1 8-ounce can tomato sauce
1 tablespoon tomato paste
1/4-1/2 teaspoon crushed red pepper (depending on how much heat you like)
3 large garlic cloves, chopped
Kosher salt and black pepper, to taste
Parmigiano-Reggiano cheese, for serving
Cook pasta in boiling water 8 minutes or until almost tender. Â Drain in a colander.
While pasta cooks, cook bacon in a large skillet over medium-high heat until crisp. Turn off heat, remove bacon from pan with a slotted spoon; crumble and set aside. Using paper towels, wipe up some of the bacon drippings-not all of it (this step is optional-if not, leave all of the drippings).  Heat pan back to medium-low. Add garlic and crushed red pepper to drippings in pan; cook 1 minute, stirring frequently. Add in tomatoes, sauce and tomato paste.  Allow mixture to cook until slightly thickened, about 5-10 minutes.  Add in kale and allow kale to wilt slightly, about 2 minutes. Add in pasta, salt and black pepper; toss to combine. Top pasta  with bacon and cheese.
Source: Inspired by Cooking Light
Read the original on: Simple Gourmet Cooking
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