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Community Table from Epicurious

from Epicurious

Take your place at the table

This recipe is another product of a farmer's market visit.  I normally like to menu plan and do my grocery shopping based on the plan.  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.  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.  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.  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