Tuesday, 31 January 2012

Bacon Salsa Pasta



Tonight was one of those moments after a long day at work where you throw together a random selection of sometimes uninspiring ingredients to produce a surprisingly delicious dinner. Crumbled smoked bacon, red onion, leftover salsa, a splash of milk and a little fresh coriander that had past its best made an absolutely scrumtuous meal tossed with rigatoni and topped with some grated cheddar.

You could probably work this one out for yourself, but here's the recipe anyway.

Bacon Salsa Pasta

Serves 2

·         150g rigatoni, cooked as per instructions on the packet
·         A little olive oil
·         4 rashers smoked bacon
·         1 onion, finely chopped
·         A couple of dollops of salsa
·         A splash (about 50ml) milk
·         A little (or more if you like) chopped coriander
·         Some of your favourite cheese, grated

1.    Fry the bacon in the oil until crisp and set aside.
2.    Saute the onion in the bacon juices until soft. Add the salsa and bubble up for a couple of minutes then crumble in the bacon and add the milk. If it curdles a little, some frantic stirring will set it right.
3.    Allow to reduce a little Stir in the coriander, cooked pasta, a splash of the pasta water and a little cheese if you like.
4.    Serve with some more grated cheese and chopped coriander scattered over the top.

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