Was reading the 27 April 09 Woman's World Magazine and came across this recipe for Rachel Ray's American-Italian Penne all'Amatriciana. (NOT a real RR fan, but this sounded good. I know we like our BACON here!) Enjoy! I am gonna try it, let me know if you do too!
AMERICAN-ITALIAN PENNA all'AMATRICIANA
*Salt
*1 lb whole wheat castarecca or penne pasta
*1 Tbsp extra virgin olive oil (EVOO!)
*6 slices lean peppered bacon, chopped
*1 large red onion, chopped
*4 garlic cloves, finely chopped or grated
*1 c chicken broth
*1 can (28oz) crushed fire roasted tomatoes
*Pepper
*Handful of fresh flat-leaf parsley, chopped
*Shredded sharp white cheddar
Cook pasta according to package directions.
While pasta water is heating up, heat EVOO in deep skillet over medium high heat. Add bacon; cook until crisp, 4-5 minutes. Add onion and garlic, cook to soften, 5-6 minutes. Stir in broth, then tomatoes; season with pepper to your taste. Simmer 15 minutes. Toss drained pasta with sauce and parsley. Serve topped with cheddar cheese. Serves 4-6.
Sounds delish AND easy to me! YUMMMMMMY!
