Sometimes you want a pasta but not the old standby spaghetti & meatball kind… I love to experiment with all those different types of pasta found in the pasta aisle – combining sauces that will fit each little noodle to a Tee! This pasta is a wonderful sauce of bacon & pancetta with diced tomatoes served over Fusilli. Warm, comforting and absolutely delicious…
Bacon & Tomato Fusilli
10 slices bacon, chopped
4 oz package diced Pancetta
1 Spanish onion, diced
3 garlic cloves, minced
1/2 cup white wine
2 – 14.5 oz cans seasoned diced tomatoes
salt & pepper
Dried parsley, basil & oregano
16 oz package Fusilli Pasta
1/2 cup shaved Parmesan
Bring a large pot of salted water to boil. Meanwhile, in a medium sauté pan, cook the bacon for five minutes.
Add the diced Pancetta and cook an additional 3 minutes.
When the water comes to a boil, prepare the Fusilli pasta as package directs. Reserve one cup of pasta broth before draining; set aside.
To the bacon and pancetta add the diced onions and minced garlic. Continue to cook 8 minutes. Stirring frequently.
Stir in the white wine; scraping the bottom of the pan to incorporate all those lovely bits. Pour in the diced tomatoes and the cup of pasta broth; stir to combine. Lower the temperature and simmer for a minimum of 10 minutes. Taste and adjust seasonings if necessary (salt, pepper, dried parsley, oregano & basil). If you use Basil & Garlic Seasoned Diced Tomatoes then additional seasonings may not be necessary.
Scoop the Bacon & Tomato sauce over the hot Fusilli and sprinkle with fresh shaved Parmesan and serve.
This recipe has been shared on What’s Cookin’ Wednesday, Senior Salon, The Pin Junkie, Throwback Thursday and Inspiration Thursday along with Freedom Fridays, Foodie FriDIY, Fiesta Friday, Funtastic Friday, Saucy Saturdays and Weekend Potluck..go check it out and then go visit some other great sites!