To give basic tomato sauce an extra kick, turn to bacon and red-pepper flakes. Just a little of each gives the sauce a lightly spicy, smoky flavor.
Store the leftover pasta in a resealable container in the refrigerator; use it to make a Pasta and Cheese Frittata.
1.In a medium saucepan, heat oil over medium-high. Add bacon and cook until browned and almost crisp, about 4 minutes. Add onion and cook until softened, 3 to 5 minutes. Add garlic and red-pepper flakes and stir until fragrant, 1 minute. Add tomatoes, breaking them up as you go, and season with salt and pepper. Bring sauce to a boil; reduce to a simmer and cook until slightly reduced, 15 minutes.
2.Meanwhile, in a large pot of salted water, cook pasta 1 minute less than package instructions. Reserve cup pasta water; drain pasta and return to pot.
3.Add sauce and pasta water to pasta and toss to combine; cook over medium-high until sauce thickens and coats pasta, about 2 minutes. Refrigerate 3 cups pasta for a separate dish. Serve remaining pasta topped with Parmesan and parsley.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 277 | ||
Calories from Fat: 236 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.2g | 35 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 19mg | 6 % | |
Sodium 279.2mg | 10 % | |
Potassium 169.9mg | 4 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 6.2g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 277
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