Rigatoni for a Chilly Day
Source of Recipe
owner John Castino, Mimi's
List of Ingredients
1/2 cup diced smoked bacon
2 tablespoons extra-virgin olive oil
1 tablespoon minced shallots or red onion
1 tablespoon minced garlic
Salt and pepper to taste
1/3 cup dry white wine
1 cup whipping cream
1 cup tomato sauce
12 ounces diced grilled chicken breast
12 ounces roasted roma tomatoes (see note)
20 ounces rigatoni, cooked al dente
5 fresh basil leaves
4 tablespoons shredded Parmesan cheese
Recipe
In large saute pan cook bacon until almost crisp. Drain bacon grease from pan. Add oil to pan and heat over medium heat. Add shallots and garlic and cook until translucent. Season with salt and pepper to taste.
Deglaze pan with wine. Add cream and reduce by half over medium heat. Add tomato sauce, chicken and roasted tomatoes, stirring occasionally over medium heat.
Reheat cooked pasta for about 1 minute in boiling water and drain, if made in advance. Toss pasta with sauce in large bowl and divide into 4 pasta bowls. Garnish with basil chiffonade (leaves cut into very thin strips) and Parmesan cheese. Makes 4 servings.
Note: For roasted roma tomatoes, buy about 1 1/4 pounds of tomatoes. Wash well then dry. Cut in half and remove seeds and core, then cut into strips. Put in medium bowl and toss with about 2 tablespoons olive oil. Season light with salt and pepper. Place on an ungreased cookie sheet and bake in preheated 350 degree oven about 20 minutes.
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