Penne with Tomatoes and Bacon
I have a confession to make. Ready? I absolutely love cookbooks. I like to read them, like a regular book, and look through them to find the recipe I want to try first. Lucky me that sometimes I get asked to review cookbooks and I get them for free! Such is the case with the cookbook, (affiliate link) The Quick Six Fix: 100 No-Fuss, Full-Flavor Recipes – Six Ingredients, Six Minutes Prep, Six Minutes Cleanup by Stuart O’Keeffe. The cookbook actually arrived at my house the Monday after I had my second knee surgery, but by the time I was able to cook anything out of it, I had to pack my house in a hurry, so I’m just now getting to this recipe and the cookbook.
Before I get to the recipe I decided to make first, let me tell you a little about The Quick Six Fix: 100 No-Fuss, Full-Flavor Recipes – Six Ingredients, Six Minutes Prep, Six Minutes Cleanup cookbook. First, there is a section at the front of the book that talks about the author’s method of cooking. It’s very sound too. I like the method a lot. Basically, you have a stocked pantry with your staples and then when you are making your menu each week and deciding what to make, you only have, at the most, six ingredients that you would need to buy for the recipe. Think perishables and things that are out of the ordinary.
If you notice in the title of the book, one of the words is “Quick” and these recipes are very quick. He guides you through how to cook in the most efficient manner, to get you out of the kitchen and enjoying your family or guests. He also gives you tips and guidance for cooking specific things, like pasta, or rendering bacon. The photos are really nice and the instructions are very clear. For each recipe there is also a list of tools that you will need, although I didn’t actually have all of the tools for this recipe. I’m on an island after all. This would make a great gift for a newly married couple or someone going off to college.
I don’t want to give the whole book away, but let’s just say that I really like this cookbook and the philosophy. It’s very close to the way I already cook. I love cooking, but I would rather not spend the whole night in the kitchen if I have guests or even if my family is home.
The recipe I picked is Penne with Tomatoes and Bacon. It was very quick and very easy. I wasn’t able to find canned tomatoes here, so I used fresh, but I found everything else very easily. I really love the way this turned out. I had a little sauce left over, so I froze it so I can have it for lunch one day or send it in my husband’s lunch, should his office trailer ever get set up.
- 1 pound penne pasta
- 2 Tbsp olive oil
- 1 onion, finely chopped
- 4 slices of bacon, roughly chopped
- ½ tsp dried chili flakes
- 1 Tbsp tomato paste
- ½ cup white wine
- 1 tsp sugar
- 1 (28 oz) can diced San Marzano tomatoes
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 4 Tbsp Parmesan cheese
- Add 1 tsp of salt to a pot of water and bring it to boil.
- Cook the pasta 1 minute less than the package instructs.
- While the past is cooking heat olive oil over medium-high heat in a large non-stick skillet until shimmering.
- Add onion, bacon and chili flakes and cook until the fat begins to render, about 8 minutes. (Rendering the bacon means cooking the bacon until the white, fatty parts melt into grease.)
- Add tomato paste, white wine and sugar and bring to a simmer for 3 to 5 minutes over medium heat.
- Add tomatoes and simmer for 10 more minutes,
- Season with salt and pepper.
- When sauce has thickened, add drained pasta and toss with the sauce.
- Divide onto 4 plates and sprinkle with Parmesan Cheese.
Are you a cookbook lover? What is your favorite? Leave me a comment below and let me know so I can check them out.