In an attempt to help my dad lower his cholesterol, I've been looking for recipes that feature whole grains. When I came across this recipe for whole wheat pasta tossed with a fragrant bacon and tomato sauce, I had to share it with both my dad and you! This hearty yet health-friendly pasta is scrumptious on a cold night, and is great when paired with a crunchy salad and crisp drink. It's simple to make the sauce and you will have dinner on the table in no time. Get the recipe when you read more
1 pound whole wheat rigatoni
3 tablespoons extra-virgin olive oil
1/3 pound thick-cut bacon, chopped
3 fresh or dried bay leaves
1 large onion, quartered and sliced
Freshly ground pepper
1/2 cup chicken broth or dry white wine
One 28-ounce can crushed tomatoes, such as San Marzano
Flat-leaf parsley, finely chopped (a generous handful)
Freshly grated Pecorino Romano cheese, to pass around the table
- Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain, reserving a ladle of the pasta cooking water.
- While the pasta cooks, heat a large, deep skillet over medium heat. Add the extra-virgin olive oil and the bacon and cook until the bacon renders fat and crisps at the edges.
- Add the bay leaves and onion and season with a little salt and a healthy dose of pepper.
- Cook until the onion is tender, about 10 minutes. Stir in the broth and cook until reduced by half, about 1 minute. Stir in the tomatoes, bring to a boil, then simmer to let the flavors combine.
- Add the reserved pasta cooking water, the pasta and parsley to the sauce and toss.
- Transfer the rigatoni to a serving platter, discard the bay leaves and pass grated cheese around the table.