Spicy Fusilli Pomodoro with Bacon and Basil

16 Feb

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While craving bacon but having no eggs, I whipped this up for a Saturday lunch. It was a huge hit. Very flavourful, and so satisfying after a solid week of salad eating (see last post). I used gluten free rice pasta and omitted the cheese, but for all you sensible people reading, this would be magnifico topped with some fresh shavings of Parmesan.

So far the no dairy-sugar-gluten thing has been quite manageable, while cooking at home that is (don’t ask me about the wine and coffee). It just requires making simple substitutions. However, eating in restaurants is much more difficult, and working in one is even harder, especially with all the amazing Valentines Day desserts flying around.

Let’s just say that this dish made up for a weeks worth of discipline! Smoky, salty bacon, sweet caramelized onions, spicy tomato sauce and bright, fresh herbs. No one felt deprived.

Spicy Fusilli Pomodoro with Bacon and Basil

Serves 5-6

1 package gluten free brown rice fusilli
1 package organic bacon, chopped into small, bite sized pieces.
1 large onion
1 large can crushed tomatoes
2 tablespoons tomato paste
1 small bunch fresh parsley
1 bunch fresh basil
1 carrot
5 cloves garlic
1 tablespoon hot red chilli flakes
Olive oil
Stevia (substituted for sugar)
Salt and pepper

This recipe requires juggling a few elements simultaneously. Start to finish it should take about 40 minutes.

1. In food processor, combine carrot, 2 cloves garlic and 1/2 of onion and parsley until very finely chopped. Add some olive oil while processing so it doesn’t all stick to the sides. Set aside.
2. Heat a regular sized pot to medium and add 3 cloves chopped garlic, cook until fragrant and add tomato paste and then crushed tomatoes. Season with salt, mix well and let simmer. (Some water might be necessary if the sauce is too thick)
3. In a larger pan, at medium high heat, cook chopped bacon along with second half of onion, also chopped. Cook until bacon has reduced and is almost crispy and onions are browned, about 20 minutes. Using a spoon, skim the bacon fat out of the pan as it accumulates.
4. Add pasta to pot of boiling salted water and cook until al dente, about 7 minutes.
5. Meanwhile, return to sauce and add stevia (or sugar) to balance acidity and finish with drizzle of quality olive oil and half of the fresh basil. Turn to low.
6. In a separate frying pan, sauté the onion-carrot- parsley mixture until soft. Once cooked, add tomato sauce along with two tablespoons of the pasta water and stir well.
7. Once pasta is almost done, drain and return to pot, along with the sauce. Mix well. The pasta should finish cooking in the sauce, for added flavour. Add the bacon and onion mixture to the pasta, add the chillis and the rest of the basil, roughly torn and incorporated throughout. Finish with black pepper and (optional) Parmesan cheese.

Enjoy with a nice glass of red, for me 😉

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2 Responses to “Spicy Fusilli Pomodoro with Bacon and Basil”

  1. musingmar February 19, 2013 at 10:54 pm #

    No dairy? No sugar? Gluten-free? Who cares? This looks absolutely delicious!

    • food,mostly February 19, 2013 at 11:04 pm #

      Thanks, Mar!

      It’s true, I didn’t miss any of those things while enjoying this dish!

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