Bacon Tomato Rotini Food

BACON-TOMATO LINGUINE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
• Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.
• Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
• Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.

BACON AND TOMATO PASTA

Steps:

• In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
• In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
• Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

TOMATO AND BACON PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large saucepan or skillet, add onion, bacon, salt, and pepper. Cook until bacon is crispy and onion is soft. Drain fat. Pour in tomato soup and stir; bring to boil. Reduce heat to low; add 1 cup Cheddar cheese and the milk. Stir until cheese is melted.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine sauce with pasta in a baking dish. Sprinkle with remaining 1 cup cheese. Place under the oven broiler until sauce is thick and cheese browned, 3 to 5 minutes.

BACON RANCH PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
• In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

BACON TOMATO ROTINI

Steps:

• Cook Rotini according to package directions and drain.
• In a large saucepan, melt butter and stir in flour, salt and pepper.
• Blend in milk, stirring constantly over low heat, until thickened and bubbly.
• Stir in cheese, parsley, bacon, tomato and rotini.
• Toss to coat evenly and heat through.
• Serve immediately.

MAKEOVER RIGATONI WITH BACON AND ASPARAGUS

Steps:

• Fill a 6-qt. stockpot 3/4 full with water; bring to a boil. Add asparagus; cook, uncovered, 3 minutes or until tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry., Return water to a boil; cook rigatoni according to package directions. Meanwhile, in a small saucepan, heat butter and oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until slightly thickened. Stir in mozzarella cheese until melted., Drain rigatoni; return to pan. Stir in asparagus, bacon, parsley, salt, pepper and cream sauce. Sprinkle with Parmigiano-Reggiano cheese.

ROTINI WITH FRESH TOMATO AND THYME

Steps:

• Fill a 4-quart pasta pot three fourths full with salted water and bring to a boil for rotini. Coarsely chop tomatoes and mince garlic. In a large bowl toss together tomatoes, garlic, thyme, vinegar, oil, and salt and pepper to taste. Marinate tomatoes 20 minutes. Cook rotini in boiling water until al dente and drain well in a colander. Add pasta to tomatoes and toss. Serve pasta sprinkled with ricotta salata.

TOMATO & ARTICHOKE ROTINI

Steps:

• Cook pasta for 10 minutes.
• While pasta is cooking, heat half of the olive oil over medium-high heat.
• When pan starts to smoke, saute the shallot for 1 min.
• Add the artichoke slices and brown until golden.
• Add the thyme and wine and cover the pan, letting the liquid almost evaporate.
• Just before adding the pasta, quickly saute the cherry tomatoes for 1 min.
• just so they release their juices.
• Add the hot pasta to the pan along with the rest of the olive oil, salt and pepper.
• Saute for 2 minutes and serve immediately.