Quickies

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Hot & Wild Bacon Farfallone

It’s uncouth next to it’s bowtie relatives, Farfalle and Farfalloni. Farfallone is wild and untamed; basic yet robust. Adding bacon to the mix is like showering the beast with lace panties!!

This recipe should be perfect eating off someone’s navel next to a roaring fire this holiday season, so go gather some firewood and Farfallone!

Happy Holidays, my Gnoughties!

: Serves 2:

1/2 lb farfallone
4 slices of bacon
2 T olive oil
1/2 large onion (chopped)
2 cloves garlic (minced)
1 can fire roasted tomatoes (drain a few tablespoons of juice off)
1/4 c white wine
1/4 t dried hot red pepper flakes (or to taste)
1/4 c fresh parsley (finely chopped)
1/4 c Parmesan cheese (shredded)

1. In a deep skillet cook the bacon over moderate heat just until it is crisp. Drain on paper towels, then chop.
2. Pour off all but 1 tablespoon of fat from the skillet and add the olive oil.
3. Cook the onion over moderate heat in the fat and olive oil, stirring until it is golden brown.
3. In a pot of salted boiling water cook the pasta until it is al dente.
4. While the pasta is cooking, stir the fire roasted tomatoes into the onion mixture along with the garlic, wine, red pepper flakes and salt to taste.
5. Simmer the sauce over low-med heat, stirring constantly for 10-11 minutes.
6. Stir in the parsley and bacon.
7. Drain the pasta well, add it to the sauce and toss well.
8. Sprinkle shredded Parmesan on top.

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