| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
September 1 |
1 |
servings |
INGREDIENTS
| 4 |
sl |
Bacon; chopped fine |
| 2 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 1/2 |
lb |
Large farfalle; (bow tie pasta) |
| 1 |
|
Tomato; (about 1/2 pound), |
|
|
; chopped |
| 1/4 |
c |
Water |
| 1/4 |
ts |
Dried hot red pepper flakes; or to taste |
| 1/3 |
c |
Finely chopped fresh parsley leaves |
| 1/4 |
c |
Freshly grated Parmesan |
INSTRUCTIONS
In a deep skillet cook the bacon over moderate heat, stirring, until
it is crisp and transfer it with a slotted spoon to a bowl. Pour off
all but 1 tablespoon of fat from the skillet, add the oil, and in the
fat cook the onion over moderate heat, stirring, until it is golden
brown. In a kettle of salted boiling water cook the pasta until it is
al dente. While the pasta is cooking, stir the tomato into the onion
mixture with the 1/4 cup water, the red pepper flakes, and salt to
taste, simmer the sauce, stirring, for 5 minutes, and stir in the
parsley and the bacon. Drain the pasta well, add it to the sauce, and
toss it well. Add the Parmesan and toss the pasta well.
Serves 2.
Gourmet September 1993
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