My hubby and I are both big pasta lovers - but, sometimes it gets tiring having the same dish every week. Last year, hubby bought me Rachael Ray's Big Orange Book (BOB) which I had been wanting.
Inside, there was a pasta recipe that looked appealing to both of us, and has now become a staple in our diet! I will post her recipe, and then in italics I will add in the changes I have made to it.
1 pound whole-wheat cassarecci, rigatoni or penne pasta
1 tablespoon extra-virgin olive oil
6 slices lean peppered bacon, chopped (I use the pre-cooked you find in the grocery store, and crisp it up first)
1 large red onion, chopped ( I omit the onion)
4 cloves garlic, finely chopped or grated
1 cup chicken stock
1 can crushed fire roasted tomatoes (28 ounces) (I use grape/cherry tomatoes and let them simmer for a little, and then crush them down with a potato masher)
A handful flat leaf parsley, chopped
Shredded sharp white Cheddar, to pass at table (I use fresh parmesan)
PreparationHeat water to boil for pasta, season with salt and cook pasta to al dente.
Heat a deep skillet over medium-high heat with EVOO, a turn of the pan. (I heat the bacon in microwave, and then add it - otherwise I found it too soggy) Add bacon and crisp 4-5 minutes then add onions and garlic cook to soften, 5-6 minutes. Stir in stock then tomatoes and season with pepper to taste(I use the grape/cherry tomatoes and after 5 min or so crush them with the potato masher). Simmer sauce 15 minutes. Toss pasta with sauce and parsley. Serve with grated sharp white Cheddar. (parmesan)
As I said, we love this Rachael Ray dish (even though I have made a few changes to it) and have it bi-weekly. Just nice to have a change from spaghetti and meat sauce!