Rigatoni with Olives and Bacon
Courtesy of National Pork Board
Serve With:
Orange Wedges and Romaine salad
Bakery fresh hard rolls
Lemon sherbet
Servings: 4
Orange Wedges and Romaine salad
Bakery fresh hard rolls
Lemon sherbet
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
* 6 slices bacon
* 1/2 large onion, thinly sliced
* 8 oz. dried rigatoni (or other small pasta shape)
* 12 pitted & chopped cured black olives (such as Kalamata)
* small piece (1-2 oz.) Parmesan cheese
* 2 Tbsp. coarsely chopped marjoram or thyme (optional)
* 1/2 large onion, thinly sliced
* 8 oz. dried rigatoni (or other small pasta shape)
* 12 pitted & chopped cured black olives (such as Kalamata)
* small piece (1-2 oz.) Parmesan cheese
* 2 Tbsp. coarsely chopped marjoram or thyme (optional)
What to do:
1. In medium skillet, cook bacon until crisp (reserve drippings); blot, coarsely chop and set aside.
2. In bacon drippings, sauté onion until soft and just beginning to brown, about 5 min.
3. Meanwhile, cook pasta according to package directions, drain and transfer to warm serving platter or large shallow bowl.
4. Toss pasta with bacon, onion and olives. Season with salt and pepper, to taste, toss again. Serve with shavings of fresh Parmesan cheese. Garnish with fresh herbs, if desired. Serve with a vinaigrette-dressed salad of orange wedges and romaine, and hard rolls.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. In bacon drippings, sauté onion until soft and just beginning to brown, about 5 min.
3. Meanwhile, cook pasta according to package directions, drain and transfer to warm serving platter or large shallow bowl.
4. Toss pasta with bacon, onion and olives. Season with salt and pepper, to taste, toss again. Serve with shavings of fresh Parmesan cheese. Garnish with fresh herbs, if desired. Serve with a vinaigrette-dressed salad of orange wedges and romaine, and hard rolls.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Wine pairings:
Sangiovese, Valpolicella, Bardolino
Nutritional information:
Calories: 340; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 10mg; Total Carbs: 51g; Protein: 14g; Sodium: 510mg;