Penne with Sausage, Bacon and a Light Tomato Cream Sauce

On a chilly night, I highly recommend this most satisfying dinner of pasta and a salad.  Let's start with why, if you make this as written, you'll have one of those close-your-eyes-and-enjoy moments when you take those first few bites.  The difference in taking a pasta sauce from Okay to Oh My is not rushing as you layer the ingredients.  This whole dish doesn't even take that much time. But you are building the flavors along the way and it does require a certain amount of your attention and love. When sauteing the shallots, let them get nice and soft, over a medium-low heat.  When you add the bacon, let it cook, but don't let it it get crispy.  Same with the sausage.  Then the wine.  The tomatoes. Let it reduce!  Watch all of your ingredients closely and bring them together to make something, in the end, that's unforgettable. 


Penne with Sausage, Bacon & Tomato Cream Sauce
Serves 4-6 (or 2 if you and your sweetie are starving)

2 medium shallots, chopped
2 cloves of garlic, chopped
1/4 cup extra virgin olive oil
Pinch of red chili pepper flakes
2 slices of bacon, chopped in 1" dice
2 mild Italian sausages, casings removed and broken up
1/3 cup dry white wine, such as Pinot Grigio
2 Roma or plum tomatoes, cut in 1" dice
1 28-oz. can imported Italian tomatoes, with their juice, put through a food mill to remove the seeds
1/2 cup half & half or cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and pepper
1 pound penne pasta

Have your boiling water ready to go for the pasta.  Start cooking pasta about 15 minutes into making the sauce.  (Follow the package instruction to ensure your pasta is al dente!)

In a large saute pan, heat the olive oil over medium heat and add the shallots.  Cook, stirring often, for about 10 minutes or until very soft.  Add the chopped garlic and chili pepper flakes and stir for another 2 minutes.  Add the diced bacon and stir until cooked, but not crispy.  Add the Italian sausage and brown for 3-4 minutes.  Increase the heat and add the white wine.  Let reduce until almost all the liquid is evaporated, about 2-3 minutes.  Add the diced tomatoes and the canned tomatoes and reduce the heat to medium-low.  Cook for about 10-15 minutes, until slightly thickened.  Add the half & half or cream and stir for a few minutes.  Stir in about a teaspoon of salt and some black pepper.  Add the cooked pasta to a shallow serving bowl and add all the sauce.  Stir in a good handful of freshly grated Parmigiano.  Now watch the closed eyes and the smiles.

Bucatini all'Amatriciana (Spicy Bacon Sauce for Pasta)

This is a recipe from my dear school.  A school that focused on the classic, as well as the new and modern, and even the recipes of ancient Italy.  We were taught dishes that focused on the seasons, the regions of the country and we were instilled with the importance of caring about the quality of the ingredients.  Along the way, I will try to bring you every dish and technique I was taught.  But for now, I want to teach you this pasta.  This basic pasta dish of Italy sings of the many virtues of authentic Italian food.  It was for food like this that I journeyed over to Florence,  hoping to taste for myself the joys and the wonder.  Please make this when you can.  Make it when you have the best of the ingredients listed.  Its reward will come in intense flavor and satisfaction.  This pasta dish just nails it, every single time.

Bucatini all'Amatriciana (Spicy Bacon Sauce for Pasta)

10 oz. bucatini or spaghetti
5 oz. good quality slab bacon (or if possible, ask for the cheek of the pig, guanciale)
4 Tbsp. extra virgin olive oil
1 lb. ripe tomatoes, seeded and diced into 1/2" dice
1 medium red onion, sliced
Chili pepper flakes to taste
2 Tbsp. Pecorino Romano cheese
1 Tbsp. chopped Italian parsley

Serves 4

In a large saucepan, bring several quarts of water to boiling.  Add the bucatini and a handful of kosher salt.

Cut the bacon in julienne strips.  Heat the oil in a saucepan with the chili pepper flakes.  When it starts to sizzle, add the bacon.  Cook until almost crispy.  Remove from the saucepan and keep it to the side.  Add the onion to the oil in the pan.  Cook on medium heat for about 10 minutes, until soft.  Add the diced tomatoes and cook, on very high heat, for about 2-3 minutes.  Add the bacon back to the pan.  Drain the al dente pasta and immediately add it to the sauce  Add the grated Pecorino Romano and parsley and toss to combine.  Serve right away.  Pasta waits for no one!!