docbaty
Bacon & mushroom pasta
A medium-rotation dinner...
The Recipe...
Dice one white onion, some button mushrooms (washed!) and four rashers of trimmed bacon into generous pieces.
Put a pasta pot of water on the stove - hot - with some salt added. This should reach the boil at around the same time as the sauce is ready to simmer.
Pour some olive oil into a frying pan (deep-sided pans are better, if you have one), along with a crushed garlic, some oregano and basil.
Add in the onion and mushroom and fry until the mushroom has reduced in size and turned a nice shade of, well, mushroom. The onions should also be translucent.
Next, add the bacon pieces and continue cooking until the bacon has started to darken - but not too much: it shouldn't turn crispy!
Add in 3/4 of a tin of diced italian tomatoes (we use LaGina) and continue cooking for another 2-3 minutes. You can tell when to move on when the tomatoes are hot.
Add in 3/4 of a tub of tomato paste, along with ground black pepper and crushed rock salt to taste. You can also add in a dash of red wine or some chili powder depending on what strikes your fancy.
Turn down to a simmer and stir occasionally.
Add a thin spaghetti or angel-hair pasta to the boiling water and leave until cooked (takes about 4 minutes).
Strain the pasta and place into a bowl; add the sauce over the top, and finish with some more pepper, salt & parmesan cheese.
Match it with a nice shiraz or cabernet and you're done.
Cooking Time: approx 40mins from fridge to table.
Serves 2-3
Bacon & mushroom pasta
A medium-rotation dinner...
The Recipe...
Dice one white onion, some button mushrooms (washed!) and four rashers of trimmed bacon into generous pieces.
Put a pasta pot of water on the stove - hot - with some salt added. This should reach the boil at around the same time as the sauce is ready to simmer.
Pour some olive oil into a frying pan (deep-sided pans are better, if you have one), along with a crushed garlic, some oregano and basil.
Add in the onion and mushroom and fry until the mushroom has reduced in size and turned a nice shade of, well, mushroom. The onions should also be translucent.
Next, add the bacon pieces and continue cooking until the bacon has started to darken - but not too much: it shouldn't turn crispy!
Add in 3/4 of a tin of diced italian tomatoes (we use LaGina) and continue cooking for another 2-3 minutes. You can tell when to move on when the tomatoes are hot.
Add in 3/4 of a tub of tomato paste, along with ground black pepper and crushed rock salt to taste. You can also add in a dash of red wine or some chili powder depending on what strikes your fancy.
Turn down to a simmer and stir occasionally.
Add a thin spaghetti or angel-hair pasta to the boiling water and leave until cooked (takes about 4 minutes).
Strain the pasta and place into a bowl; add the sauce over the top, and finish with some more pepper, salt & parmesan cheese.
Match it with a nice shiraz or cabernet and you're done.
Cooking Time: approx 40mins from fridge to table.
Serves 2-3