Serves 4-6 / Prep time 25 minutes / Cook time 15 minutes This pasta is something that I love whipping up on a hot evening when tomatoes are at their peak. It is somewhat of a riff on pasta all’Amatriciana but it uses fresh tomatoes and smokey bacon instead of canned tomatoes and guanciale. A little bit of shallot and white wine add some balance and depth, but the beauty of this dish is its simplicity and speed. Ingredients 1/2 lb. good quality bacon, diced
1 tsp chili flakes (more or less depending on preference)
4 large shallots, sliced
½ Cup white wine
1 quart of peak season tomatoes, diced
1lb Dried Etto Pasta
½ cup parmesan, plus more for serving
Kosher salt
Extra virgin olive oil
STEP 1
Heat a large skillet or wok over medium heat, add bacon and cook, stirring as needed, until fat is rendered and bacon is beginning to crisp. About 7-8 minutes. Remove bacon pieces and set aside, leaving fat in the pan.
STEP 2
Return pan to medium heat, add chili flakes and shallots, and cook until shallots are translucent. About 3-5 minutes. Add white wine to pan, bring to a simmer, and cook until reduced by about half. Add tomatoes and bring to a simmer. Cook over medium high heat until tomatoes are slightly reduced and beginning to break down, about 6-8 minutes. STEP 3
Meanwhile, in a large pot, bring 4 qt of water with 1-2 tbl salt to a boil and cook pasta according to package instructions until al dente. Drain pasta, reserving about a cup of pasta water. STEP 4
Add cooked pasta to the pan with sauce and stir to combine. Add about ⅓ cup pasta water and return bacon pieces to the pan. Cook 1-2 minutes longer. Off heat, add parmesan and toss to create a creamy sauce, adding more pasta water if needed. Divide into bowls and finish with more parmesan. |