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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 846576" data-attributes="member: 1246"><p><strong>Bucatini With Bacon, Tomato and Green Onions </strong></p><p></p><p></p><p>SERVES 6</p><ul> <li data-xf-list-type="ul"><span style="color: #000000">Salt</span></li> <li data-xf-list-type="ul">1 lb <span style="color: #000000">bucatini pasta</span></li> <li data-xf-list-type="ul">1 tablespoon <span style="color: #000000">extra virgin olive oil</span>, plus some extra</li> <li data-xf-list-type="ul">8 slices smoky <span style="color: #000000">bacon</span>, chopped</li> <li data-xf-list-type="ul">3-4 spring vidalia onions, thinly sliced</li> <li data-xf-list-type="ul">4 <span style="color: #000000">garlic cloves</span>, chopped</li> <li data-xf-list-type="ul">1 <span style="color: #000000">red chili pepper</span>, seeded and finely chopped or jalapeno or red Fresno Chile pepper, seeded and finely chopped</li> <li data-xf-list-type="ul">2 pints ripe <span style="color: #000000">cherry tomatoes</span></li> <li data-xf-list-type="ul">1/2 cup <span style="color: #000000">dry white wine</span></li> <li data-xf-list-type="ul"><span style="color: #000000">Black pepper</span></li> <li data-xf-list-type="ul">1/4 cup <span style="color: #000000">flat leaf parsley</span>, a couple of handfuls, chopped</li> <li data-xf-list-type="ul">1 cup <span style="color: #000000">fresh basil leaf</span>, chopped</li> <li data-xf-list-type="ul">1/2 cup fresh <span style="color: #000000">Romano cheese</span>, plus some to pass at table</li> </ul> <ol> <li data-xf-list-type="ol">Heat a large pot of water to a boil for bucatini, season water with salt then cook pasta to al dente.</li> <li data-xf-list-type="ol">In a deep skillet or Dutch oven with tight fitting lid heat a drizzle of EVOO over medium-high heat, add bacon and cook to crisp, remove with slotted spoon and reserve on a paper towel covered plate.</li> <li data-xf-list-type="ol">Drain off some fat if pan has more than a couple of tablespoons of drippings. Add spring sliced Vidalia onions or leeks, garlic and hot pepper and sauté 2-3 minutes then add tomatoes and stir to combine, cover pan. Shake pan occasionally and cook until tomatoes begin to burst, 6-8 minutes.</li> <li data-xf-list-type="ol">Uncover pot and mash up tomatoes with wooden spoon, add wine and stir a 1-2 minutes. Season the sauce with some salt and black pepper to taste, then reduce the heat to low.</li> <li data-xf-list-type="ol">When pasta is ready, add a ladle of starchy water to sauce along with parsley, bacon and bucatini, toss 1-2 minutes with an extra tablespoon EVOO. Turn off heat and toss in basil and cheese, serve immediately.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 846576, member: 1246"] [B]Bucatini With Bacon, Tomato and Green Onions [/B] SERVES 6 [LIST] [*][COLOR=#000000]Salt[/COLOR] [*]1 lb [COLOR=#000000]bucatini pasta[/COLOR] [*]1 tablespoon [COLOR=#000000]extra virgin olive oil[/COLOR], plus some extra [*]8 slices smoky [COLOR=#000000]bacon[/COLOR], chopped [*]3-4 spring vidalia onions, thinly sliced [*]4 [COLOR=#000000]garlic cloves[/COLOR], chopped [*]1 [COLOR=#000000]red chili pepper[/COLOR], seeded and finely chopped or jalapeno or red Fresno Chile pepper, seeded and finely chopped [*]2 pints ripe [COLOR=#000000]cherry tomatoes[/COLOR] [*]1/2 cup [COLOR=#000000]dry white wine[/COLOR] [*][COLOR=#000000]Black pepper[/COLOR] [*]1/4 cup [COLOR=#000000]flat leaf parsley[/COLOR], a couple of handfuls, chopped [*]1 cup [COLOR=#000000]fresh basil leaf[/COLOR], chopped [*]1/2 cup fresh [COLOR=#000000]Romano cheese[/COLOR], plus some to pass at table [/LIST] [LIST=1] [*]Heat a large pot of water to a boil for bucatini, season water with salt then cook pasta to al dente. [*]In a deep skillet or Dutch oven with tight fitting lid heat a drizzle of EVOO over medium-high heat, add bacon and cook to crisp, remove with slotted spoon and reserve on a paper towel covered plate. [*]Drain off some fat if pan has more than a couple of tablespoons of drippings. Add spring sliced Vidalia onions or leeks, garlic and hot pepper and sauté 2-3 minutes then add tomatoes and stir to combine, cover pan. Shake pan occasionally and cook until tomatoes begin to burst, 6-8 minutes. [*]Uncover pot and mash up tomatoes with wooden spoon, add wine and stir a 1-2 minutes. Season the sauce with some salt and black pepper to taste, then reduce the heat to low. [*]When pasta is ready, add a ladle of starchy water to sauce along with parsley, bacon and bucatini, toss 1-2 minutes with an extra tablespoon EVOO. Turn off heat and toss in basil and cheese, serve immediately. [/LIST] [/QUOTE]
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