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FRESH TOMATO SAUCE WITH ROSEMARY AND BACON Recipe

Ingredients

How to make it

  • FRESH TOMATO SAUCE WITH ROSEMARY AND BACON:
  • Note: Pancetta can be substituted for the bacon. Any short tubular pasta is well suited to this sauce. If your tomatoes are tart, you may need to add up to 1/2 teaspoon sugar.
  • 1. Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper-towel-lined plate. Pour off bacon fat from pan and discard.
  • 2. Return skillet to medium-high heat. Add oil, swirl to coat pan, and add garlic, rosemary, and pepper flakes. Cook, stirring constantly, until garlic is fragrant but not browned, about 30 seconds. Stir in tomatoes and cook until tomato pieces lose their shape to form chunky sauce, about 10 minutes. Stir in parsley, salt, pepper, and sugar to taste. Toss sauce with pasta and serve, sprinkling Parmesan and reserved bacon over individual bowls.
  • FRESH TOMATO SAUCE WITH ROASTED PEPPERS, TOASTED GARLIC, AND PAPRIKA:
  • Heat 2 tablespoons oil and garlic in 10-inch skillet over medium-high heat and cook, stirring frequently, until garlic is lightly toasted, 2 to 3 minutes. Stir in paprika and cook until darkened in color and fragrant, 15 to 30 seconds. Stir in tomatoes and thyme; cook until tomato pieces lose their shape to form chunky sauce, about 10 minutes, stirring in peppers after 5 minutes. Stir in salt, pepper, and sugar to taste. Toss sauce and remaining tablespoon oil with pasta and serve, sprinkling cheese over individual bowls.
  • FRESH TOMATO SAUCE WITH SALAMI, PEPPERONCINI, AND MOZZARELLA:
  • Use spicy (not mild) pepperoncini to balance the richness of the sauce. Farfalle pasta is a good choice for this sauce. If your tomatoes are tart, you may need to add up to 1/2 teaspoon sugar.
  • 1. Heat 2 tablespoons oil and garlic in 10-inch skillet over medium heat until garlic is fragrant but not browned, 1 to 2 minutes. Stir in tomatoes; increase heat to medium-high and cook until tomato pieces lose their shape to form chunky sauce, about 10 minutes, stirring in salami after 8 minutes to heat through.
  • 2. Stir in oregano, pepperoncini, salt, pepper, and sugar to taste. Toss sauce, mozzarella, and remaining tablespoon oil with pasta and serve.
  • FRESH TOMATO SAUCE WITH FENNEL AND ORANGE:
  • Any short tubular or curly pasta works well with this sauce. If your tomatoes are tart, you may need to add up to 1/2 teaspoon sugar.
  • 1. Heat 2 tablespoons oil in 10-inch skillet over medium-high heat until shimmering. Add fennel and cook, stirring occasionally, until softened and browned around edges, 4 to 6 minutes. Add garlic, fennel seed, saffron (if using), pepper flakes, and orange peel; cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and cook until tomato pieces lose their shape to form chunky sauce, about 10 minutes.
  • 2. Remove and discard orange peel. Stir in orange juice, basil, salt, pepper, and sugar to taste. Toss sauce and remaining 2 tablespoons oil with pasta and serve.

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choclytcandy Dallas, Dallas

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