Bacon Arrabiata

Submitted by sage femme

"A creamy, spicy pasta sauce with healthy veggies to make up for the delicious bacon! I created the recipe when the right ingredients just happened to be in my fridge, in memory of a lovely arrabiata spice blend I purchased in Italy long ago. Improvise as needed to fit what you have on hand. I use Limoncello, an Italian liquer, to deglaze the pan, instead of white wine and lemon. You can also use half and half instead of cream or omit the cream altogether."

 

• Ready In: 30mins
• Ingredients: 19
• Serves: 4

ingredients

• 10 ounces penne pasta
• 1⁄2 cup cooked bacon, crumbled
• 3 tablespoons olive oil or 3 tablespoons bacon grease
• 2 garlic cloves, minced
• 10 cremini mushrooms, sliced
• salt
• pepper
• 1 red pepper, chopped
• 1 cup frozen peas
• 2 2 cups spinach or 2 cups kale, chopped
• 3⁄4 cup Italian parsley, chopped
• 2 tablespoons white wine
• 1 tablespoon lemon juice
• 2 tablespoons heavy cream
• 1⁄2 cup milk
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 1⁄2 teaspoon crushed red pepper flakes

directions

1. Boil water and cook pasta according to package directions.
2. Saute garlic and mushrooms in olive oil or bacon grease in a pan large enough to fit all the veggies. Season with salt and pepper.
3. When mushrooms are soft and brown, remove pan from heat, set mushrooms aside in a small bowl.
4. Add white wine and lemon juice to the hot pan and stir with a spoon to deglaze the pan. Return to the heat.
5. Add bell pepper, peas, dried herbs, cream and milk. Saute over medium heat until veggies are crisp tender, about 5 minutes.
6. Add bacon, mushrooms, chard and parsley. Cook until greens are wilted, about 2 minutes.
7. Serve over pasta, with bread so you can mop up all the yummy sauce!