Spicy Fresh Chile, Tomato, and Bacon Pasta with Ricotta
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves: 4
INGREDIENTS
6 strips thick-cut bacon, cut to matchsticks
1 white onion, diced
4 garlic cloves, minced or pressed
2 spicy peppers (we used Fresno), minced
2 (14oz) cans diced tomatoes, with juices
¼ cup chopped fresh basil, plus more for garnish
1 lb fresh cherry tomatoes
salt & pepper
1 lb dry pasta
1 cup fresh whole-milk ricotta
parmesan (for garnish, optional)
INSTRUCTIONS
In a large skillet over medium heat, cook the cut bacon until crispy (but not burnt!). Leaving the grease in the pan, remove the bacon with a slotted spoon and set aside.
Add the onion and garlic to the bacon grease and cook for 3 minutes before adding the spicy peppers. Cook for 30 seconds, then add the tomatoes and basil. Bring to a simmer and cook, stirring occasionally, for 20 minutes.
While the sauce is cooking, bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain, and toss with a little bit of olive oil to prevent sticking.
When the sauce is almost done cooking, line a baking sheet with parchment and spread the cherry tomatoes in a single layer. Broil 4″ below the coils until bursting and blackened — about 5 minutes. Remove and sprinkle with coarse sea salt.
Season the sauce with salt and pepper, then use an immersion blender to blend until somewhat smooth — we left a few chunks.
To serve, layer the pasta with a big spoonful of sauce, a few broiled tomatoes, a dollop of ricotta, and the bacon. Garnish with extra basil and parmesan, if you want!
From thekitchenpaper.com