Canadian Bacon And Mozzarella Penne Recipes

CANADIAN BACON AND MOZZARELLA PENNE

Steps:

• In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes and the parsley.
• In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Cook the onion, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, water, the remaining 1/2 teaspoon salt and a pinch of red-pepper flakes. Reduce the heat and simmer, covered, for 15 minutes.
• In a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes. Reserve 1/4 cup of the pasta-cooking water. Drain. Toss the pasta with the tomato sauce, mozzarella mixture and Canadian bacon. If the sauce seems too thick, add some of the reserved pasta-cooking water.
• Wine Recommendation: A crisp red based on the barbera grape will be heavenly with this spicy, tomatoey sauce.

CANADIAN BACON AND MOZZARELLA PENNE PASTA RECIPE

Steps:

• In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes and the parsley
• In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat
• Cook the onion, stirring occasionally, until translucent, about 5 minutes
• Add the tomatoes, water, the remaining 1/2 teaspoon salt and a pinch of red-pepper flakes
• Reduce the heat and simmer, covered, for 15 minutes
• In a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes
• Reserve 1/4 cup of the pasta-cooking water
• Drain
• Toss the pasta with the tomato sauce, mozzarella mixture and Canadian bacon
• If the sauce seems too thick, add some of the reserved pasta-cooking water
• Wine Recommendation: A crisp red based on the barbera grape will be heavenly with this spicy, tomatoey sauce
• Wine Recommendation: A crisp red based on the barbera grape will be heavenly with this spicy, tomatoey sauce

CANADIAN BACON AND MOZZARELLA PENNE

Steps:

• In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes, and the parsley.
• In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Cook the onion, stirring occasionally, until.
• translucent, about 5 minutes. Add the tomatoes, water, the remaining 1/2.
• teaspoon salt, and a pinch of red- pepper flakes. Reduce the heat and.
• simmer, covered, for 15 minutes.
• In a large pot of boiling, salted water, cook the pasta until just done, Reserve 1/4 cup of the pasta-cooking water.
• Drain.
• Toss the pasta with the tomato sauce, mozzarella mixture, and Canadian bacon.
• If the sauce seems too thick, add some of the reserved pasta-cooking water.