Creamy BLT Pasta
The recipe Creamy BLT Pasta can be made in around 45 minutes. This recipe makes 4 servings with 1059 calories, 37g of protein, and 51g of fat each. For $5.68 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. 6 people were impressed by this recipe. It is brought to you by rachaelrayshow.com. Not a lot of people really liked this main course. Head to the store and pick up extra-virgin olive oil, boursin cheese, tomato paste, and a few other things to make it today. With a spoonacular score of 81%, this dish is tremendous. Try Creamy BLT Pasta Salad, Creamy BLT Zucchini Pasta, and Creamy BLT Gnocchi for similar recipes.
Servings: 4
Ingredients:
Black pepper
1 5.4-ounce package Boursin cheese or 1/2 cup crme fraiche combined with 3 tablespoons minced mixed herbs such as thyme, sage, rosemary and parsley
1 pint cherry tomatoes
1/2 cup dry white wine
2 tablespoons EVOO Extra Virgin Olive Oil
3 to 4 cloves garlic, thinly sliced
3 medium leeks, trimmed, halved lengthwise and sliced 1/2-inch thick
Grated Parmigiano-Reggiano, grated
1 pound penne or other short-cut pasta with lines
Salt
5 to 6 slices lean, thick-cut good quality bacon, sliced across into 1/2-inch thick sticks
1 round tablespoon tomato paste
Equipment:
pot
frying pan
bowl
Cooking instruction summary:
Bring a large pot of water to a boil for the pasta. Once at a full rolling boil, salt water and cook pasta to al dente. Meanwhile, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add bacon and brown to crisp. Remove from the pan and reserve. Add leeks and garlic, and season with pepper. Stir a few minutes to soften then add tomato paste and stir a minute more; add wine and reduce by half. Add tomatoes and put a lid on the pot. Let the tomatoes burst, about 8-10 minutes. Stir in the cheese, reduce heat to low. Reserve about 1/2 cup starchy cooking liquid just before draining pasta, then drain and add pasta to sauce. Add the bacon back in and toss, using starchy water to combine. Adjust the seasoning of pasta to taste, serve in shallow bowls topped with Parmesan cheese and garnished with tomatoes.
Step by step:
1. Bring a large pot of water to a boil for the pasta. Once at a full rolling boil, salt water and cook pasta to al dente.
2. Meanwhile, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat.
3. Add bacon and brown to crisp.
4. Remove from the pan and reserve.
5. Add leeks and garlic, and season with pepper. Stir a few minutes to soften then add tomato paste and stir a minute more; add wine and reduce by half.
6. Add tomatoes and put a lid on the pot.
7. Let the tomatoes burst, about 8-10 minutes. Stir in the cheese, reduce heat to low.
8. Reserve about 1/2 cup starchy cooking liquid just before draining pasta, then drain and add pasta to sauce.
9. Add the bacon back in and toss, using starchy water to combine. Adjust the seasoning of pasta to taste, serve in shallow bowls topped with Parmesan cheese and garnished with tomatoes.
Nutrition Information:
covered percent of daily need
