Yesterday’s Spaghetti Sunday was a big success. I made Bow Ties with Bacon, and this might just be my favorite dinner I’ve ever made. Actually, it definitively IS my favorite dinner ever. And it’s easy and you probably have most of the ingredients on hand…making it inexpensive. It earned rave reviews from the Husb too, so it’s a “man friendly” meal as well. You should make it because you’ll love it. I promise.
Bow Ties with Bacon
- 1 medium yellow onion, diced
- 1 package of turkey bacon (I like Butterball), diced
- 3/4 cup of dry white wine (I used a Chardonnay)
- 1 teaspoon minced garlic
- 1 28-ounce can of San Marzano peeled tomatoes
- 1 box of Barilla Plus Farfalle
- 1 16-ounce bag of frozen peas
- 1/4 cup of heavy cream
- Salt & pepper
- 1-2 tablespoons of sugar
- Dried oregano
- Dried basil
- Fresh Parmesan cheese (optional)
- Heat 1-2 tablespoons of olive oil in a large saucepan over medium heat. Add the turkey bacon and saute it until it starts to brown and crisp (several minutes). Add the onions and minced garlic and cook until the onions are translucent.
- Add the white wine to the saucepan and turn up the heat a bit. Let the wine cook until the smell of alcohol is gone.
- Add the tomatoes to the saucepan. If you are using whole tomatoes (I do), just smash them with your wooden spoon and break them up into smaller chunks.
- Season the sauce with salt and pepper (to taste). Add 1-2 tablespoons of white sugar (start with 1 tablespoon and add more to taste). Sprinkle in some dried oregano and dried basil to taste (again, start with a little and add more if you see fit). Stir it all together, turn down the heat and simmer for 20 minutes.
- Cook your frozen peas according to package directions
- Cook your pasta according to package directions
- Once the sauce has simmered for 20 minutes, stir in the heavy cream and add the peas. Toss it all together with the drained pasta, top with freshly grated Parmesan cheese.