Bacon Onion Garlic Tomato Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BACON, ONION, GARLIC & TOMATO SAUCE



Bacon, Onion, Garlic & Tomato Sauce image

This recipe is something I created the other night for some friends and they loved it. It is probably your "Doctor's Worst Nightmare" kind of recipe, but try it and indulge yourself now and again.

Provided by Oranje729

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb bacon
2 onions (diced)
4 garlic cloves (sliced)
1 (28 ounce) can diced tomatoes (drained)

Steps:

  • Cut bacon slices into 4 pieces and cook over medium heat in a large sauce pan. You may have to do this in 2 batches.
  • Cook bacon until a golden brown, but NOT crispy. You do not want any burnt edges.
  • Remove bacon and place on paper towels to absorb fat.
  • Add roughly diced onions and cook on medium heat until translucent.
  • Add your garlic and continue cooking until onions appear to start turning golden brown.
  • Strain mixture with a sieve over a bowl, as you want to reverse the bacon fat.
  • Put mixture back into pan and add a half of the diced tomatoes.
  • Cook, toss and turn for about 5 minutes.
  • Return bacon and bacon fat back into mixture and heat through.
  • Pour over your favourite pasta and sprinkle with cheese and fresh basil leaves.

Nutrition Facts : Calories 599, Fat 51.5, SaturatedFat 17.1, Cholesterol 77.2, Sodium 1378.3, Carbohydrate 19.8, Fiber 3.6, Sugar 9.8, Protein 15.4

BACON AND TOMATO PASTA



Bacon and Tomato Pasta image

Provided by Guy Fieri

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Steps:

  • In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
  • In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
  • Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

BUCATINI WITH ONION, BACON, AND TOMATO



Bucatini with Onion, Bacon, and Tomato image

Provided by Lidia Matticchio Bastianich

Categories     Sauce     Onion     Tomato     Side     Bacon     Simmer     Boil

Yield Serves 6

Number Of Ingredients 11

One 28-ounce can Italian plum tomatoes, preferably San Marzano
1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus 1 tablespoon for the pasta pot
4 cups 1/3-inch-thick onion slices (about 3/4 pound)
4 tablespoons extra-virgin olive oil, plus more for serving
4 plump garlic cloves, peeled and crushed
6 ounces guanciale, pancetta, or bacon, cut in 1/2-inch pieces
1/2 teaspoon peperoncino flakes
1 pound bucatini or perciatelli
1 cup grated Pecorino Romano cheese, plus more for passing
Recommended Equipment
A heavy-bottomed skillet or sauté pan, 13- or 14-inch diameter

Steps:

  • Drain the canned tomatoes; save all the juices. Cut each tomato in quarters lengthwise; slice the quarters in strips, 1/2 inch wide.
  • Start heating 6 quarts of water with 1 tablespoon of salt in a large pot, to cook the bucatini.
  • Put 1/2 cup water in the wide skillet, and set it over medium-high heat. Dump in the sliced onions; spread them out and turn them over in the pan as the water starts to boil. Cook the onions, turning occasionally, for several minutes, until they're softened and the water is nearly evaporated.
  • Pour the olive oil over the onions, toss in the crushed garlic cloves, and sprinkle with 1/4 teaspoon salt. Stir well to coat all the onion slices with oil; cook for a couple of minutes or more, until onions and garlic are sizzling.
  • Clear a space on one side of the skillet and scatter in the cured pork (guanciale, pancetta, or bacon). Heat and stir in the hot spot until they're rendering fat and sizzling, then stir in with the onions. Sprinkle the peperoncino in the pan, stir, and let everything cook for 4 or 5 minutes, until the onions and pork are caramelized and golden-adjust the heat so nothing burns.
  • Now spill all the sliced tomatoes and their juices into the skillet, and stir well. Rinse the tomato containers with a couple cups of "slosh" water, and stir that in too; season with salt lightly. Bring the sauce to a boil, stirring frequently, and then lower the heat to keep it simmering actively. Let the sauce cook and thicken for about 20 minutes, or until it has the consistency you like for pasta. (If you're pressed for time, concentrate the sauce at a boil, stirring frequently.)
  • When the tomatoes have been added and the sauce is simmering, you can start cooking the bucatini. (If you prefer, prepare the sauce ahead of time. Stop cooking when nearly thickened and let it cool. Return it to the simmer as your pasta cooks.)
  • With the water at a rolling boil, slide the bucatini into the pasta pot, letting the strands soften so they don't break, and fanning them out so they don't stick together. Stir well, cover the pot to bring the water back to the boil over high heat, then cook partially covered.
  • Stir the bucatini occasionally, and check doneness frequently. When the sauce has thickened, taste it and adjust seasoning-keep in mind that the Pecorino Romano will add salt.
  • When the bucatini are cooked through but still al dente, lift them from the cooking pot with tongs, drain for just a moment, then drop them right onto the simmering sauce. Toss together continuously, over moderate heat, for a couple of minutes, until the pasta is perfectly cooked and evenly coated with sauce. If the dish is dry, ladle in a bit of hot pasta water from the cooking pot. If the sauce is soupy, toss over higher heat to concentrate.
  • Turn off the heat, and toss in the grated cheese. Drizzle over it a final flourish of olive oil, and serve, either directly from the skillet or in a warm serving bowl, passing additional cheese at the table.

BACON AND ONION PASTA



Bacon and Onion Pasta image

Building off of the simple but powerfully flavorful Italian dish pasta aglio, olio e peperoncino​​, this wondrous pantry recipe gets much of its flavor from bacon fat and caramelized onions. The one-two-three punch of spicy red-pepper flakes, aromatic garlic slivers and savory herbes de Provence bloomed in fat provides the umami-rich base for this easy workday meal. Red vermouth creates a rich, jammy pasta sauce edged with sweetness. Don't sleep on angel hair pasta: It's got the right airy bounciness that's excellent at soaking up seasonings. Threaded with parsley and Parmesan, these generously oiled noodles are a dream to eat.

Provided by Eric Kim

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

8 ounces bacon
2 medium red onions
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
8 garlic cloves
1 teaspoon red-pepper flakes
1 teaspoon herbes de Provence
1 cup sweet red vermouth (vermouth rouge)
1 pound angel hair or capellini
1 cup finely chopped fresh parsley
1/2 cup finely grated Parmesan or Pecorino Romano

Steps:

  • Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
  • Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
  • Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
  • Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
  • Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.

More about "bacon onion garlic tomato sauce recipes"

EASY CREAMY BACON TOMATO PASTA - SALT & LAVENDER
Oct 3, 2020 Spoon out excess fat (leave about 1 tablespoon in there). Add the garlic to the skillet and cook for 30 seconds. Stir in the tomato, cream, and …
From saltandlavender.com
5/5 (17)
Total Time 30 mins
Category Main Course
Calories 507 per serving
  • Meanwhile, cut the bacon into small pieces (I like using kitchen shears for this) and add it to a skillet over medium-high heat. Cook the bacon until crispy (about 7-10 minutes).


JAMIE OLIVER BACON TOMATO PASTA
Mar 15, 2024 In The Microwave: Put the pasta in a microwave-safe dish, cover with a lid or plastic wrap, and heat for 1-2 minutes on high, stirring halfway …
From jamieoliverdishes.com
Cuisine British, American
Total Time 20 mins
Category Dinner
Calories 118 per serving


TOMATO BACON PASTA - RECIPETIN EATS

From recipetineats.com
5/5 (47)
Total Time 15 mins
Category Dinner, Pasta
Calories 567 per serving


TOMATO AND BACON PASTA RECIPE | DELICIOUS. MAGAZINE
Jun 30, 2010 Method. Heat the oil in a large sauté pan over a medium heat and fry the bacon lardons until crisp, then remove to a plate lined with kitchen paper using a slotted spoon. Add the onion and garlic to the pan and sweat until soft. …
From deliciousmagazine.co.uk


EASY GARLIC BACON PASTA - SPRINKLES AND SPROUTS
Jun 26, 2019 Whilst the Pasta is Cooking. Chop the bacon into smallish dice, add a tablespoon of the olive oil to a frying pan then cook the bacon over medium high for 4-5 minutes until crispy. 10-12 strips bacon. 2 tablespoon olive oil. …
From sprinklesandsprouts.com


BACON TOMATO PASTA - SPRINKLES AND SPROUTS
Jun 19, 2023 While the pasta water is coming to a boil. Heat the oil in a skillet over high heat. Add the diced bacon and cook for 2-3 minutes; reduce the heat to medium and add the onion. Cook for 3 minutes. 1 tablespoon olive oil 12 oz …
From sprinklesandsprouts.com


SPAGHETTI IN TOMATO SAUCE WITH BACON - VIBRANT PLATE
Jul 12, 2016 Instructions. Peel and slice onion and garlic. Pour water in a big pot, add a pinch of salt and bring to a boil. Then, add pasta and cook according to instructions on the package (about 8 minutes or until al dente). Meanwhile, …
From vibrantplate.com


TOMATO BACON PASTA - JUST ONE COOKBOOK
Jan 23, 2012 Instructions. Gather all the ingredients. Cook the spaghetti in a large pot of boiling water until al dente. When it’s done, reserve ¼ cup of the pasta water and drain. Set aside. …
From justonecookbook.com


LOW FAT GARLIC TOMATO PASTA SAUCE - OH SNAP MACROS
Oct 27, 2024 Add the oil to a large skillet or Dutch oven over medium high heat. Add garlic and onion and cook, stirring until fragrant and translucent (image 1). Add the basil, oregano, salt …
From ohsnapmacros.com


CREAMY BACON PASTA BAKE - SIMPLY DELICIOUS
Aug 26, 2020 Stir the flour into the butter then whisk in the milk and cream. Reduce the heat and allow to simmer for 5-7 minutes until the sauce is thick and creamy. Remove from the heat then stir in the bacon, Parmesan and half of …
From simply-delicious-food.com


LINGUINE WITH BACON AND ONIONS - LIDIA - LIDIA'S ITALY
Heat the olive oil in a large, heavy skillet over medium heat. Add the bacon and cook, stirring, until the bacon is lightly browned, but still soft in the center, about 6 minutes. The amount of fat in …
From lidiasitaly.com


ITALIAN SPAGHETTI WITH SIMPLE TOMATO & BACON SAUCE
Oct 16, 2016 Make the sauce: Cook the bacon with the olive oil on medium heat until crispy. Add the onion and cook until translucent. Add the garlic and for 1 more minute. Add the tomatoes, the salt and the pepper, and bring to a boil. …
From thehungrybites.com


EASY SPICY TOMATO BACON PASTA - SIMPLY DELICIOUS
Jun 11, 2020 Bring a large pot of salted water the a boil. Make the sauce: In a separate pot/deep frying pan, cook the finely chopped bacon until crisp and golden. Pour off the fat, reserving 1 tablespoon in the pan and cook the onion …
From simply-delicious-food.com


PENNE WITH TOMATO BACON SAUCE - CHEF MICHAEL SMITH
Add the onion and garlic and cook until they soften and begin to caramelize. Pour in the tomatoes, rinsing out the can with a splash of water and adding that too. Sprinkle in the herb of your …
From chefmichaelsmith.com


PASTA WITH TOMATO, BACON, AND ONION - AMERICA'S TEST …
Add onion to skillet and cook until softened, about 5 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Add tomatoes and simmer until slightly thickened, about 10 minutes. 2. Add 1 tablespoon salt …
From americastestkitchen.com


TANGY AND SWEET TOMATO-BACON JAM WITH ONIONS AND GARLIC RECIPE
Dec 25, 2022 Cook bacon in a heavy-bottomed saucepan over medium heat until browned, about 5 minutes. Add onions and garlic and cook, stirring, until translucent and softened, 5 to 7 …
From seriouseats.com


TOMATO SAUCE WITH BACON AND ONION RECIPE | EPICURIOUS
Dec 20, 2011 Step 3. Cook until the fat is rendered and the meat is lightly browned. Remove the meat and set aside. Add to the fat left in the pan: 1 large onion, peeled and sliced thin.
From epicurious.com


Related Search