I love the fall. It is my favorite season. So why do I live in a place where we always seem to just skip over the fall??? The temperatures here are still in the 80s. This week, we will be getting close to 90. And this always means that when the temperature finally does drop, it really drops. It seems like we usually get snow before Halloween, so once again, it looks like we’ll be skipping straight from summer to winter. Which makes me sad.
But even though it is still warm out, it doesn’t mean I can’t start enjoying more comforting foods. And to me, pasta is pure comfort.
I saw this recipe on the Food Network, and I’m glad I watched it. I have to admit – this recipe is probably one I would have skipped over if I wouldn’t have watched it on tv and seen the final dish. But I watched it one day and couldn’t get it out of my mind after that. So I decided to make it one night, but ran into a small problem. My biggest complaint with the Food Network website is that it is always so hard for me to find the recipe I’m looking for. Unless I go and look right after I watch the program and know the exact name of the recipe, I spend so much time looking for the recipe that I usually get frustrated and give up. And this one was hard to find because I didn’t know what it was called. I remembered the ingredients, but it took some serious research to actually find the recipe.
But I’m glad I perservered, because this was a delicious meal! And I was surprised how much my husband really liked it. He is usually pretty picky about pasta dishes, preferring something smothered in sauce. This still felt light (despite all the bacon!) yet very filling and comforting. I did up the bacon quite a bit, but everything is always better with more bacon!
slightly adapted from 30 Minute Meals
1 pound whole-wheat penne pasta
1 tablespoon extra virgin olive oil
6-12 slices lean peppered bacon, chopped (amount depends on preference)
1 large red onion, chopped
4 cloves garlic, finely chopped
1 cup chicken stock
1 (28-ounce) can crushed fire roasted tomatoes
handful of chopped flat-leaf parsley
shredded sharp white Cheddar cheese
Heat water to boil for pasta, season with salt and cook pasta to al dente.
Heat a deep skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add bacon and crisp 4 to 5 minutes then add onions and garlic cook to soften, 5 to 6 minutes. Stir in stock then tomatoes and season with pepper to taste. Simmer sauce 15 minutes. Toss pasta with sauce and parsley. Serve with grated sharp white Cheddar.