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Thursday, May 27, 2010

Impromptu Pasta

Part classic amatriciana, part arrabiata, this smoky, spicy sauce that I poured over pasta shells did the trick when Reggie stopped by the other evening. Stock your pantry, load your larder and freeze your perishables to create a memorable meal at a moment's notice!

Impromptu Pasta
Serves at least two

1/2 pound Barilla medium shell pasta, to harbour the sauce
6 strips bacon
2 tablespoons olive oil
1 very large shallot or perhaps 2 medium shallots, coarsely chopped
1 tablespoon chopped garlic
1/2 cup dry white wine
1/4 cup dried slivered onions, or 1/2 fresh onion, chopped
1 28 oz. can of Redpack crushed tomatoes
2 cups vegetable stock
2 teaspoons Sriracha hot chili sauce
Probably more than you meant to use of Stubb's Liquid Smoke (maybe 2 tablespoons)
1 teaspoon sugar
Freshly ground salt and pepper to taste
Plenty of grated Parmesan for topping
Start by boiling the water for the pasta.
In a large skillet, fry the bacon over medium heat and remove when appropriately browned, placing on a plate lined with paper towels to absorb the excess grease. Reserve the bacon fat from the skillet for another use.
Add the olive oil to the skillet and cook the shallots for a few minutes until tender. Throw in the garlic until fragrant, just a few minutes more. If you have a freshly chopped onion, put it in now.
Deglaze your pan with the wine, moving the shallots and garlic around. Add in the dried onions here if that's what you have.
Pour in the crushed tomatoes and bring to a fine simmer.
The rest is very simple: add in the vegetable stock, chili sauce, liquid smoke, salt, pepper, sugar and let your sauce thicken, about 20 minutes or so. Chop up the bacon or just crush it in your hands and throw that in as well.
When the pasta has cooked, stir a ladleful of the pasta water into the sauce to bind it and toss with the pasta.
Find a grand dish to serve it in, top with the Parmesan and enjoy!

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