I try to prepare pasta for dinner at least once a month, normally when we're almost out of vegetables or when the bread is nearing its expiration date.
What I used
- 1 pack canadian bacon, cut the bacon strips into 4
- butter
- 1 whole head garlic, peeled and sliced thinly
- 1 400 gram can Jolly whole champignon mushrooms, sliced thinly, liquid reserved
- 1 751 gram can Hunts Mushroom Pasta Sauce
- McCormick Italian Seasoning
- McCormick Crushed Red Pepper
- McCormick Whole Basil
- 1 500 gram pack Doña Elena Al Dente Fusilli, cooked according to package directions
What I did
- cooked the bacon in its own oil until they became crispy, drained on paper towels
- removed almost all of the oil and set aside
- in the same pan, melted a little butter, added the garlic then the mushrooms
- poured in the pasta sauce, seasoned with basil, italian seasoning and crushed red pepper
- added some of the liquid from the canned mushrooms and stirred occasionally until it boiled
- once the pasta was cooked, i drained all of the liquid. left them in the strainer and tossed in the bacon oil so the pasta wouldn't stick together
- mixed the pasta and the sauce together, transferred to a serving dish and topped with the crispy bacon
I really didn't mix in the bacon so it wouldn't become soggy and so that any leftovers could be reserved for meatless fridays. The crisp canadian bacon was salty and a bit sweet and boosted the flavors in the pasta dish. The Italian seasoning added the taste and smell of pizza (think Yellow Cab).
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