Bacon and Tomatoes? Of course this sauce is divine.

I have a special category [on this site] for tomatoes, you know. It is the only ingredient that has a special category—its own fame—and it has the name of this blog to thank (click here to find out why I called this blog talk of tomatoes). IF I had to pick out another ingredient, one that weaves in and out of my life, our table and is apparently magnetized to my palate, it would have to be bacon… or pancetta… or prosciutto (smoked, salty Italian ham). This pasta sauce is the best of both my worlds:

Tomato Bacon Pasta
1/2 cup olive oil
1 T Italian seasoning
large pinch red pepper flakes
5 cloves garlic
1/2 pound prosciutto, finely diced (or pancetta)
1 1/2 cups white wine
1 28 oz can crushed tomatoes
pinch coarse salt

Heat large skillet to medium, add oil, seasoning, red pepper and garlic. Stir garlic so it doesn’t brown; 2-3 minutes. Add prosciutto and sautee another 1-2 minutes. Add wine and simmer a good 10 minutes; Add tomatoes and simmer 20 more minutes. Add salt and stir. Serve over pasta.

Tags: red sauce

This entry was posted on Tuesday, July 10th, 2007 at 10:35 am and is filed under default dinners, entrees, tomatoes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.