Sunday, March 7, 2010

Spaghetti with Fennel and Bacon

Spring-like weather is here and all sorts of flowers are blooming (none of which I can name. Wait. That's not true. I can name daffodils. And dandelions. Those are flowers). Flowers aside, once the sun goes down, the temperatures do, too, so it's still safe to eat super hearty pasta. This one has fennel (that's the fennel on the left there). Crispy!

Sauteed until softened and just barely caramelized, the vegetables make the pasta decidedly hearty and awesome.

A giant handful of parsley brightens the pasta with happy little flecks of green.

This is a really delicious dish that does a nice job of being both hearty and just this side of spring-like. Plus, it has bacon in it. Did I mention the bacon? Looooove the bacon.

Spaghetti with Fennel and Bacon
Serves 4
1 strip bacon
1/4 c red onion
1/4 c carrot, chopped
1/4 c celery, chopped
1/2 c fennel, chopped
1/2 t salt
1/4 t pepper
1 (15 oz) can chopped tomatoes
1/4 c red wine
2 T parsley, chopped
1 T fennel fronds, chopped
  1. Heat a dry pan over medium high heat for about a minute. Add the bacon and cook until crisp and most of the fat has rendered. Remove the bacon from the pan and set aside.
  2. Add the chopped vegetables, salt and pepper to the bacon fat in the pan and saute until the vegetables are tender and slightly browned, 10 minutes.
  3. Use the wine to deglaze the pan and scrape all the yumminess off the bottom. Cook until most of the liquid has evaporated, then add the tomatoes.
  4. Reduce heat to medium low and simmer about 30 minute to allow the flavor to meld.
  5. Meahwhile, cook the pasta according to package directions.
  6. Serve with grated Parmesan and a glass of wine.
  7. Because wine is good with pasta.

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