If you’ve read my ebook “The Well-Stocked Pantry” you will know that this little number is a pantry raid! It is so quick, easy and delicious and is excellent for leftovers the next day or your kids lunch. I’ve added one of my favorite pantry staples, fire roasted tomatoes. A can of these tomatoes can lift any dish with it’s roasted flavor without adding anything but some kosher salt, depending on how much bacon you add. And, of course, add as much as your taste buds like. Be a kitchen ninja while your sauce develops flavor. And what I mean is, clean your kitchen as you go. You will pat yourself on the back for this because you know how much of a mess red sauce and the smell of garlic and onions can make. My Mother taught me this and I’m glad she did. There is nothing worse than cooking a beautiful meal for family or friends just to have a sink full of dishes on your hands when you would rather be socializing with your loved ones. On that note, I have recently found the most incredible cleaning supplies that are delivered right to your house. I was watching athomewithnikki on youtube and she recommended these products. I’ve spent the last three days cleaning my entire house with Mrs. Meyers Multi-Surface cleaning spray in honeysuckle. I am addicted! And, the sparkle from my dishes in the dishwasher almost blinded me last night after my first use of Mrs. Meyers dishwasher tabs! I am not being paid to say any of this. I’m just bowled over by how wonderful these products are.
Pasta is one of the best pantry items because it is so versatile. In this recipe, I’ve used wheat pasta which takes a little longer to cook (typically 12 minutes for regular pasta – 2-3 minutes longer for wheat). It also reminds me of G-man’s family Christmas Eve at Maggiano’s in Scottsdale. So many great Italian dishes family style that you don’t want to leave. Although, we all usually leave with a doggy bag!
- 5 slices bacon
- 1/2 onion diced
- 4 cloves garlic minced
- 1 28 oz can San Marzano whole tomatoes
- 1 14.5 oz can fire roasted tomatoes
- 1/2 cup red wine
- 1 tbsp red pepper flakes
- 1 rind parmesan cheese
Heat a large saucepan on medium heat. Add bacon and fry until very crisp.
Remove bacon onto a paper towel. Remove all but 1 tbsp of the bacon fat.
Add the onions and cook over medium heat for 10 minutes.
Add the garlic and cool for 1 minute.
Add tomatoes, wine, red pepper flakes and cheese rind.
Bring to a boil, reduce heat to medium low, cover and simmer for 1 hour.
Serve with pasta.