Penne Aurore with Bacon
- 1/2 pounds Bacon
- 2 Tablespoons Olive Oil, Extra Virgin
- 2 cloves Garlic, Finely Minced
- 4 ounces, fluid Dry White Wine
- 1 can (15 Oz. Size) Tomato Sauce
- 1 can (15 Oz. Size) Petite Diced Tomatoes, Drained (If You Love Spicy You May Substitute With Rotel Tomatoes)
- 1 cup Half-and-half
- 6 ounces, weight Mushroom, Thin Sliced Or Diced
- 1/2 cups Finely Minced FRESH Basil
- 1/2 pounds Tri-color Rotini
- 13 teaspoons Red Pepper Flakes (optional)
- Salt And Pepper, to taste
- 1/4 cups Fresh Grated Parmesan Cheese
- Preheat your oven to 450 degrees (F).
- Place the 1/2 pound of bacon on a rack over a foil lined baking sheet (with sides to catch the grease) and bake for about 10 -15 minutes until crispy.
- Place on paper towels to absorb the extra grease and let cool.
- In a medium sized skillet add the olive oil and heat over medium heat.
- Add the 2 cloves of minced garlic and saute for 30 seconds.
- Add the wine and reduce for 1 minute.
- Add the tomato sauce, the diced tomatoes, and the half and half and bring to a boil.
- Reduce heat to medium and simmer uncovered for 10 minutes.
- Add the chopped mushrooms and cook another 5 minutes.
- Stir in the minced basil and salt and pepper to taste.
- (For an extra kick add 1/3 teaspoons of red pepper flakes).
- Depending on your choice of pasta it needs to be timed to be finished when you add the basil to the above sauce.
- Cook pasta in boiling water according to package instructions.
- Crumble the bacon and stir it into the sauce.
- Drain the pasta, stir it into the sauce.
- Dish into 4 separate bowls, sprinkle with fresh grated parmesan and some fresh basil.
- Serve with some crusty bread.
- A great option .
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- .
- Slice some Como bread very thin, add some garlic butter and broil for about 3 minutes.
- Enjoy..
bacon, olive oil, garlic, white wine, tomato sauce, tomatoes, weight mushroom, fresh basil, tri, red pepper, salt, parmesan cheese
Taken from tastykitchen.com/recipes/main-courses/penne-aurore-with-bacon/ (may not work)