The most difficult part of being asked to try out the new Maple Leaf Portions Bacon was deciding which recipe to make. They all looked so good, I have made Bacon Waffles before and they are delicious so I decided to try a pasta dish this time. The Rigatoni All’Arrabbiata looked amazing, but I was worried it might be a little too spicy for Monkey to eat, so here is my adaptation: Tomato Bacon Pasta.
- 12 Strips Maple Leaf Bacon, cut into 1 cm pieces
- 1 Onion, finely diced
- 2 Cloves garlic, minced
- 1 Orange Pepper, diced
- 1 tbsp Dried oregano
- 1 ¼ cups White Wine
- 1 Can (798mL) Diced Tomatoes
- 1 lb (500g) Dry Fusilli pasta
- ¼ cup Grated Parmesan cheese
- Cook bacon in large pan until crisp. Remove using a slotted spoon, pour out drippings leaving about 1tbsp in the pan.
- Meanwhile in a large pot cook pasta until done and strain.
- To the pan with bacon drippings add in onion, garlic, and peppers. Cook on medium heat for 3-5 minutes until onions are translucent. While cooking scrape the pan with a wooden spoon to get up the baked on bacon drippings.
- Add in Oregano, white wine and simmer until the wine is reduced by about half, about 5-8 mins.
- Add on tomatoes, stir and continue to simmer for 8-10 mins.
- Toss cooked pasta with sauce, and top with crispy bacon and Parmesan cheese.
This easy pasta dish was quick to cook up and the leftovers were just as tasty 2 days later as they were on the day we made it. And don’t be alarmed if your kids pick out all the bacon and eat it first, that is just what my little guy did too but once the bacon was gone he did eat the pasta too!
Disclosure: I am a member of the MLF Connects Program. As part of my participation in this program I have received compensation, however all opinions and ideas on this blog are my own.