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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Tuesday, April 27, 2010

Pasta with Bacon, Tomatoes, and Cheese (from RACHAEL RAY EXPRESS LANE MEALS)

The ingredients list is the whole sales pitch. Need I say more?

4 SERVINGS

Salt
1 pound short-cut pasta
1 tablespoon EVOO (extra-virgin olive oil), once around the pan, plus more for the greens
4 bacon slices, chopped
1 large onion, chopped
4 large garlic cloves, chopped
1/4 teaspoon red pepper flakes (eyeball it)
Black pepper
1/2 cup white wine, a couple of good glugs
1/2 cup chicken stock
1 pint grape tomatoes
1 ball fresh mozzarella, cut into %-inch dice
1 bunch fresh chives, chopped
15 fresh basil leaves, chopped or torn, about 3/4 cup
1/2 cup grated Parmigiano-Reggiano or Pecorino Romano cheese, plus some to pass at the table
6 cups mixed greens
Vinegar for the greens

Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes to a boil, add some salt and the pasta. Cook according to the package directions until al dente. Heads up: you need to
reserve 1/2 cup of the cooking liquid before you drain the pasta.

While the pasta is cooking, start the sauce. Preheat a large skillet over medium-high heat; add the EVOO. Add the chopped bacon and cook, stirring every now and then, until crispy, about 2 to 3 minutes. Add the
onions, garlic, red pepper flakes, and a little salt and pepper. Cook, stirring frequently, for about 5 minutes, or until the onions start to brown. Add the white wine and cook for 1 minute. Add the chicken stock and
reserved pasta cooking liquid, then bring up to a bubble and simmer for 2 minutes. Add the grape tomatoes and cook them for about 30 seconds, just to start getting them hot and ready to burst. Add the cooked drained pasta, toss to coat in the sauce, and let some of the sauce soak in, about 1 minute. Turn the heat off and add the diced mozzarella, the chives, asil, grated cheese, and black pepper to taste. Dress the greens with oil and vinegar and serve with the pasta.

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