Last Night's Dinner #108: Simple Pasta Sauce

You can never go wrong with a simple pasta sauce. The crunchy chunky bits of celery and onions add a nice texture to this sauce and of course bacon makes everything better. This is another dish I saw on Lidia's Italy.



I used torn bits of lasagna sheets again, I'm a wide pasta kind of gal -handkerchief pasta and pappardele are my personal faves.

You'll need:
1 large can of whole San Marzano tomatoes (crush by hand)
2 small onions or 1 large, cut into slices (not too thin)
2 to 3 stalks of celery, cut into 1/4 inch chunky pieces
2 cloves of garlic, finely siced
4 pieces of slab bacon cut into bite-size pieces - don't cut it too small, you want to feel it in your mouth.
salt + pepper
red pepper flkes

Step 1. Start boiling the water for the pasta (I used half of a box).


Step 2. Cook about 4 slices of bacon in about 2 tbs olive oil.
Step 3. Once the bacon is browned, add 2 cloves of garlic and a pinch of red pepper flakes. Mix around for 30 seconds then add onions and around 2 stalks of celery (cut into 1/2 inch pieces).

At this point, you can add more olive oil if it's looking a little dry. Season with salt (even though there's bacon). Cook for about 3 to 5 minutes until the onions and celery look glossy.


Step 4. Add crushed tomatoes (leave juices behind and save for later). Cook for a couple of minutes and taste for seasoning.


Step 5. Once the tomatoes soften a bit, add the remaining juice. In the meantime, start cooking the pasta (should take about 8 minutes or so)


Step 5. Cook sauce for 10 more minutes on low heat. Mix with pasta, top with Parmigiano Reggiano and drizzle with good olive oil.