Fresh Tomato Sauce with Rosemary and Bacon

By norsegal8

Pancetta can be substituted for the bacon. Any short tubular pasta is well suited to this sauce. If your tomatoes are tart, you may need to add up to 1/2 teaspoon sugar.

Ingredients

• 6 ounces bacon (6 slices), cut crosswise into 1/2-inch strips
• 2 tablespoons extra virgin olive oil
• 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
• 1/2 teaspoon minced fresh rosemary
• 1/2 - 3/4 teaspoon hot red pepper flakes
• 3 pounds ripe round tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces (about 3 3/4 cups)
• 1 tablespoon chopped fresh parsley leaves
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• Granulated sugar
• 2 ounces Parmesan cheese, shaved thin with vegetable peeler (about 3/4 cup)

Details

Servings 4

Preparation

Step 1

1. Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper-towel-lined plate. Pour off bacon fat from pan and discard.

2. Return skillet to medium-high heat. Add oil, swirl to coat pan, and add garlic, rosemary, and pepper flakes. Cook, stirring constantly, until garlic is fragrant but not browned, about 30 seconds. Stir in tomatoes and cook until tomato pieces lose their shape to form chunky sauce, about 10 minutes. Stir in parsley, salt, pepper, and sugar to taste. Toss sauce with pasta and serve, sprinkling Parmesan and reserved bacon over individual bowls.