Spaghetti With Bacon Garbanzo Bean Sauce Recipes

SPAGHETTI WITH BACON AND BEEF SAUCE

Steps:

• Heat a drizzle of EVOO in a pot over medium-high heat. Add the bacon and cook until browned. Transfer the bacon to a plate and pour the fat from the pot. Add 2 turns of the pan of EVOO. Pat the beef dry, then add it to the pot and cook until browned, crumbling the meat with a wooden spoon. Add the garlic, bay leaves, chile pepper, onions, cloves, a little salt and lots of pepper. Cook, stirring frequently, for 10 minutes. Add the wine and deglaze the pan, scraping up the browned bits from the bottom. Add the beef stock and tomato paste, then stir in the crushed tomatoes and bacon. Simmer until thickened.
• Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente. Reserve 1 cup of the cooking liquid, then drain the pasta. Add the cooking liquid and the pasta to the sauce and toss to combine.
• Serve the pasta topped with cheese and parsley.
• Cook's Note: If you are not serving the sauce immediately, cool and store in the refrigerator. Reheat over medium heat.

SPAGHETTI WITH BACON SAUCE

Steps:

• In a large sauce pan, cook the bacon and onion until lightly browned. Add the wine and cook until almost evaporated. Add the tomatoes, black pepper and pinch of crushed red pepper. Stir to combine and simmer on low for 20 minutes, stirring occasionally as the tomatoes release their juices. Taste for salt and pepper.
• Meanwhile, cook spaghetti in salted boiling water until al dente. Reserve ½ cup cooking water, drain pasta and add to the saucepan with half the grated cheese and toss to combine well. Add reserved pasta cooking water if it seems too thick. Sprinkle with remaining cheese and serve.

PASTA WITH CHICKPEA-TOMATO SAUCE

Steps:

• In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
• While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
• Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.

SPAGHETTI SAUCE WITH BACON

Steps:

• In a skillet, cook bacon on low heat until done.
• Remove bacon from skillet to a paper-towel covered plate to drain.
• Cook onion in skillet with bacon grease until onion is soft.
• Drain onion.
• Combine bacon, onion, spaghetti sauce, garlic, and cayenne pepper in skillet.
• Simmer for 15 minutes.
• Serve over spaghetti.

SPAGHETTI WITH GARBANZO BEANS

Steps:

• Cook pasta according to package directions. Drain and set aside.
• While pasta cooks, heat oil in a medium skillet. Saute garlic, onion (if using) and dill for 3 minutes or until onion is soft.
• Add spinach and garbanzo beans to garlic mixture. Stir until spinach wilts.
• Serve pasta topped with spinach mixture. Sprinkle with lemon juice and grated cheese. Salt and pepper to taste.

SPAGHETTI WITH BACON & GARBANZO BEAN SAUCE

Steps:

• Blend broth and beans in blender until smooth.
• Mix bean mixture, dressing, tomato paste, pepper and bacon in saucepan; cook on medium heat 5 min. or until heated through, stirring frequently.
• Toss sauce with hot spaghetti, cheese and parsley; serve immediately.

SPAGHETTI WITH PANCETTA AND CHICKPEAS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels.
• Add the olive oil, garlic and jalapeno to the skillet with the pancetta drippings and cook until the garlic softens, about 1 minute. Add the chickpeas and cook, lightly smashing them with the back of a spoon, until slightly golden, about 4 minutes. Stir in the parsley and season with salt and pepper.
• Add the pasta, pancetta and Parmesan to the skillet along with the reserved cooking water; toss to combine. Season with salt and pepper. Divide among bowls, drizzle with more olive oil and top with more Parmesan.

SPAGHETTI WITH CHICKPEA RED SAUCE

Steps:

• Heat the EVOO in a Dutch oven or large skillet over medium to medium-high heat. Add the rosemary, garlic, chiles, onions and some salt and pepper. Stir and cook for 5 to 7 minutes. Add the tomato paste, stir 1 minute, and then add the wine. To a food processor, add half of the chickpeas and the stock, and pulse into a fine chop but not a puree. Add the chickpea mixture to the sauce. Add in the tomatoes, breaking them up a little and add the remaining whole chickpeas. Reduce the heat to a simmer, and cook to thicken the sauce, about 20 minutes. Turn off and cool, then store for a make-ahead meal.
• Reheat the sauce over medium heat, partially covered, adding a little stock or pasta water to thin, if necessary.
• To serve, bring a pot of water to a boil for the pasta. Salt the water, and cook the pasta to al dente. Remove 1/2 cup of the starchy cooking water and add to the sauce, if necessary. Strain the pasta and add to the sauce. Toss to combine for 1 full minute. Serve the pasta in shallow bowls topped with cheese and parsley.

PASTA WITH SPINACH, CHICKPEAS, AND BACON

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to instructions on the box, minus a minute or two.
• When done save 1/2 cup of pasta water and drain the rest- keep in a colander.
• Pour the olive oil into a skillet over medium heat. . Add the bacon pieces and cook for 3 minutes or until they begin to render their fat. Toss in the garlic and cook for 2 minutes.
• Sprinkle in the red pepper flakes.
• Dump in chickpeas and stir to coat. Then add the spinach leaves, and cook until wilted. Season with a pinch of salt and add a half a cup or so of the pasta cooking water.
• When the spinach is wilted, add pasta to the pan with spinach and chick peas. Cook, stirring constantly, for a minute or two.
• Remove from the heat, sprinkle with cheese, and serve.
• I actually removed the bacon before eating, wanted to add the flavor but avoid some of the calories.

PASTA WITH GARBANZO BEANS

Steps:

• Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion, celery, garlic and bay leaf; sauté until onion is golden and tender, about 7 minutes. Add 3 1/4 cups broth, garbanzo beans, tomato paste and crushed red pepper. Bring to boil. Add macaroni; reduce heat to medium and boil gently until macaroni is very tender, adding more broth by 1/4 cupfuls if mixture is dry, about 15 minutes (mixture will be thick but some broth should remain). Season with salt and pepper. Discard bay leaf. Stir in parsley and 1 tablespoon oil.
• Ladle pasta mixture into 4 bowls. Top each serving with 1 tablespoon freshly grated Parmesan cheese.