Sunday, July 20, 2008

Pasta with bell peppers, bacon, and kale

1 pkg bacon
1 cup heavy cream
4 tomatoes
4 cloves garlic
1 bunch kale
1 red bell pepper
1 cup grated Parmesan
1 red onion
1 lb linguine
  • In a very large saute pan cook the bacon (chopped before into small pieces) until crispy.
  • As you are pouring out the bacon fat, reserve a tablespoon or so of the bacon fat to saute the kale and onion in and put the bacon aside.
  • Slice the onion in very thin slivers, and add the garlic cloves sliced thin. Place in the same saute pan as the bacon was cooked in. Saute in a bit of the bacon fat (it is best if uncured ham is used) until clear.
  • Toss kale and tomatoes in.
  • Toss the bacon back into the saute pan and add the pepper (also sliced thin).
  • Once everything is crisp-soft, add the heavy cream, and Parmesan and mix well. Toss with the linguine and add salt and pepper to taste.
  • (This would be a great dish to substitute the fresh tomatoes with sun dried tomatoes.)

It was so very good... It would easily serve 8 as a main dish with these proportions, but for us, we ate it tonight and I will keep it for lunches later this week for Don at work. Lucky bugger. ;)


1 comment

Erin said...

Oh yummmmmmm

thanks for a great recipe! I was headed to farmer's market today so I was sure to buy everything for this recipe.

I ended up using half the pasta --

my 2 year old devoured it! So did we :)

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