Lettuce Patch Gardens

Sustainably grown artisan vegetables

Colorado Springs, Colorado

Fusilli with Tomato Sauce, Bacon and Parsley

6 ounces (about 6 slices) bacon, cut into 1/2-inch pieces

1 28-ounce can diced tomatoes

2 medium garlic cloves, peeled

2 tablespoons minced fresh flat-leaf parsley leaves

Salt

1 pound fusilli or other short, curly pasta

1 tablespoon extra-virgin olive oil

Bring 4 quarts of water to a boil in a large pot.

Fry the bacon in a medium saute pan over medium-high heat until crisp and brown, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate; pour all but 2 tablespoons of fat from the pan.

Process the garlic through a garlic press into a small bowl; stir in 1 teaspoon water. Heat the bacon fat and garlic in the saute pan over medium heat until fragrant but not brown, about 2 minutes. Stir in the tomatoes; simmer until thickened slightly, about 10 minutes. Stir in the bacon, parsley and 1/4 teaspoon salt. Adjust the seasonings.

Meanwhile, add 1 tablespoon salt and the pasta to the boiling water. Cook until just al dente. Reserve 1/4 cup of the cooking water; drain the pasta and transfer it back to the cook pot. Mix in the reserved cooking water, sauce and oil. Cook together over medium heat for 1 minute, stirring constantly. Divide among 4 pasta bowls and serve immediately.

Serves: 4

From: The Complete Book of Pasta and Noodles

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