Wednesday, 23 February 2011

Penne With Bacon And Creamy Tomato Sauce


I invented this recipe in a hurry when we got unexpected guests for dinner.  The cupboards were a bit bare cos I'd not been shopping and it turned out to be awesome.  Necessity being the mother of invention and all that.

Ingredients:

1 tbsp olive oil
1 500g packet streaky bacon, chopped
1 onion, finely chopped
2 bay leaves
1 tbsp Dijon mustard
2 tsp salt
1 tsp sugar
2 x 410g tins tomato puree
1/2 cup white wine
1/4 cup cream
2 fresh tomatoes skinned, de-seeded and cut into strips.
Grated pecorino cheese.
Freshly milled black pepper.

Chopped fresh basil.

500g  Penne Rigate

Method:

In a pot, heat the oil and fry the bacon and onions.  Add the mustard, bay leaves, salt and sugar and cook for a few minutes. Add the wine and tomato puree cover the pot and simmer the sauce  for 30 minutes. Uncover and simmer for a further 15 minutes.  Add the cream and remove from the heat.

Cook the Penne Rigate as per packet instructions. Add the pasta to the sauce and stir through ensuring the pasta is well coated with the sauce.  Add the fresh tomato strips.  Serve immediately sprinkled with pecorino cheese, black pepper and fresh basil. 

Serves 6

8 comments:

  1. I have a hard enough time following recipes, let alone create one! It looks delicious!

    ReplyDelete
  2. When do you add the tomato puree? Also, how big are these tins (I'm not sure we have the same sizes here - we get the puree in jars or boxes)? Danks!

    ReplyDelete
  3. Sorry Sam, you're in the presence of stupidity. I am so used to making this stuff that I forgot to add that. You add the tomato puree when you add the wine and the tins are 410g tins. (normal big ones) xxx

    ReplyDelete
  4. No, not stupid! I fear I'm seriously lacking in kitchen skills, haha. Thanks for this, I'm going to try it tonight. Very excited!

    ReplyDelete