karadekoolaid
Legendary Member
Ingredients:
( serves 4 people)
3-4 large tomatoes, cut into thick rounds
1 medium onion, cut into thick rounds
5-6 cloves of garlic, skin on
4 rashers bacon, diced
1-2 tsps smoked paprika
100 mls tomato passata
1 tsp sugar
150 mls double cream
1-2 tsps salt, according to taste
1/2 tsp freshly ground pepper
Olive oil
500 gms farfalle ( butterfly) pasta
Freshly grated Parmigiano Reggiano
Method:
( serves 4 people)
3-4 large tomatoes, cut into thick rounds
1 medium onion, cut into thick rounds
5-6 cloves of garlic, skin on
4 rashers bacon, diced
1-2 tsps smoked paprika
100 mls tomato passata
1 tsp sugar
150 mls double cream
1-2 tsps salt, according to taste
1/2 tsp freshly ground pepper
Olive oil
500 gms farfalle ( butterfly) pasta
Freshly grated Parmigiano Reggiano
Method:
- Heat a heavy frying pan and add a scant tsp of olive oil, enough to barely cover the bottom.
- Put the tomatoes, onions, garlic cloves and bacon into the pan and cook until slightly burnt on one side. Turn over and cook on the other side.
- Meanwhile, fill a large pan with water, add salt and bring to a boil.
- Remove all the ingredients from the pan. Peel the garlic cloves, then everything into a blender/food processor and blitz until smooth.
- Put the contents into a small pan and add the smoked paprika, the passata, the sugar, the salt and the pepper. Add a good glug of olive oil and cook gently for about 10 minutes, until the "raw" flavours have softened.
- Now add the cream and mix gently, until well incorporated.
- Add the farfalle to the boiling water and cook until "al dente". Timing will depend on your product and where you live! ( Here, it takes 6-8 minutes).
- Drain the pasta; return to the pan and add some of the pasta water + some of the sauce.
- Serve with extra sauce, topped with Parmigiano Reggiano