Best Orecchiette With Kale Bacon And Sun Dried Tomatoes Recipe 455 Recipes

ORECCHIETTE WITH KALE, BACON, AND SUN-DRIED TOMATOES RECIPE - (4.5/5)

Steps:

• . Cook pasta in boiling water 8 minutes or until almost tender. Add spinach, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. 2. While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.

ORECCHIETTE WITH BACON AND TOMATO SAUCE

Steps:

• In a medium saucepan, heat oil over medium-high. Add bacon and cook until browned and almost crisp, about 4 minutes. Add onion and cook until softened, 3 to 5 minutes. Add garlic and red-pepper flakes and stir until fragrant, 1 minute. Add tomatoes, breaking them up as you go, and season with salt and pepper. Bring sauce to a boil; reduce to a simmer and cook until slightly reduced, 15 minutes.
• Meanwhile, in a large pot of salted water, cook pasta 1 minute less than package instructions. Reserve cup pasta water; drain pasta and return to pot.
• Add sauce and pasta water to pasta and toss to combine; cook over medium-high until sauce thickens and coats pasta, about 2 minutes. Refrigerate 3 cups pasta for a separate dish. Serve remaining pasta topped with Parmesan and parsley.

ORECCHIETTE WITH TOMATO SAUCE AND KALE

Steps:

• Heat the oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes. As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, sugar, salt and basil sprigs and bring to a simmer. Cook, stirring often, until the mixture is thick and fragrant, 15 to 20 minutes. Remove from the heat, taste and adjust seasoning.
• Bring a large pot of water to a boil, salt generously and add the kale. Blanch for 2 to 4 minutes, until tender but still bright green. Using a skimmer, transfer to a bowl of cold water. Do not drain the pot of water. Drain the kale and squeeze out excess water. Chop medium-fine and stir into the tomato sauce.
• Bring the pot of water back to a boil and add the pasta. Cook al dente, 10 to 11 minutes, or according to the cooking directions on the package. Drain and toss with the tomato and kale mixture right in the pan. Add the Parmesan, toss again and serve.