Pasta and Fresh Tomato Sauce with Onion and Bacon

Published September 1, 1999.

Why this recipe works:

To preserve the fresh tomato flavor in our fresh tomato pasta sauce recipe while ensuring a hearty, dense texture, we cooked the tomatoes in extra-virgin olive oil and garlic after peeling and seeding them. Cooking them in a wide pan promoted quick evaporation, and thinning out the sauce with… read more

To preserve the fresh tomato flavor in our fresh tomato pasta sauce recipe while ensuring a hearty, dense texture, we cooked the tomatoes in extra-virgin olive oil and garlic after peeling and seeding them. Cooking them in a wide pan promoted quick evaporation, and thinning out the sauce with a small amount of pasta water brought them to just the right consistency.

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Serves 4

Any type of tomato may be used in this recipe—just make sure to choose the ripest, most flavorful ones available. Short tubular or curly pasta shapes such as penne or fusilli are well-suited to this chunky sauce. Alternately, before adding the parsley, the sauce may be pureed in a blender or food processor so it will coat strands of spaghetti or linguine. The recipe may be doubled in a 12-inch skillet. The sauce freezes well, but add the parsley when reheating. Pancetta, unsmoked Italian bacon, can be substituted for American bacon in this variation. Because it is leaner, sauté it in 2 tablespoons of olive oil with the onion.

Ingredients

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