By Mary Warrington, The Kitchen Paper
Serves 4
6 strips thick-cut bacon, cut to matchsticks
1 white onion, diced
4 garlic cloves, minced or pressed
2 spicy peppers (we used Fresno), minced
2 (14-ounce) cans diced tomatoes, with juices
1/4 cup chopped fresh basil, plus more for garnish
1 lb. fresh cherry tomatoes
Salt & pepper
1 lb. dry pasta
1 cup fresh whole-milk ricotta
Parmesan (for garnish, optional)
1. In a large skillet over medium heat, cook the cut bacon until crispy (but not burnt!). Leaving the grease in the pan, remove the bacon with a slotted spoon and set aside.
2. Add the onion and garlic to the bacon grease and cook for 3 minutes before adding the spicy peppers. Cook for 30 seconds, then add the tomatoes and basil. Bring to a simmer and cook, stirring occasionally, for 20 minutes.
3. While the sauce is cooking, bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain, and toss with a little bit of olive oil to prevent sticking.
4. When the sauce is almost done cooking, line a baking sheet with parchment and spread the cherry tomatoes in a single layer. Broil 4-inches below the coils until bursting and blackened — about 5 minutes. Remove and sprinkle with coarse sea salt.
5. Season the sauce with salt and pepper, then use an immersion blender to blend until somewhat smooth — we left a few chunks.
6. To serve, layer the pasta with a big spoonful of sauce, a few broiled tomatoes, a dollop of ricotta, and the bacon. Garnish with extra basil and Parmesan, if you want!
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