Pork, Bacon, and Onion Pasta

Name: Pork, Bacon, and Onion Pasta
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 6 to 8 hungry people
Cuisine: Italian
Ingredients: 1/4 c butter, cut into cubes; 2 large sweet onion; 1/4 to 1/2 tsp red pepper flakes; 1/8 tsp salt and pepper; 8 clove garlic minced; 2 pt grape tomatoes, halved; 1/4 c balsamic vinegar; 9 slice bacon, cut into cubes; 1 lb mild Italian sausage links, casing removed; 2/3 c Parmesan cheese; 3/4 lb pasta; 3 c chicken stock

By Wanda Leech
@LEECH

If you like sausage and bacon you're going to love this. My family loves it. I hope yours will too. I like to serve it with garlic bread and a salad.

Blue Ribbon Recipe

The pork and bacon ingredients caught my eye in this recipe, what a great combination of flavors. The balsamic and cooking the onions adds a bit of sweetness. There's a slight bite from the pepper flakes, but it's not overpowering. Serve with a salad and you have a dinner that's easy enough for a weeknight but impressive enough for company. The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

10 Comments

Serves:

6 to 8 hungry people

Prep:

1 Hr

Cook:

1 Hr

Method:

Blend

Ingredients

1/4 c

butter, cut into cubes
2 large

sweet onion
1/4 to 1/2 tsp

red pepper flakes
1/8 tsp

salt and pepper
8 clove

garlic minced
2 pt

grape tomatoes, halved
1/4 c

balsamic vinegar
9 slice

bacon, cut into cubes
1 lb

mild Italian sausage links, casing removed
2/3 c

Parmesan cheese
3/4 lb

pasta
3 c

chicken stock
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How to Make Pork, Bacon, and Onion Pasta

Step-by-Step

Cook pasta set aside, set 1 cup pasta water aside.
In a large dutch oven, cook bacon till crisp. Remove drain on paper towel. In the same oil, cook sausage till brown. Remove, save oil.
Add butter and thin sliced onions to pot. Add salt and pepper, and red pepper flakes cook till soft.
Add garlic, tomatoes, sausage, and vinegar. Add chicken stock and cook 30 mins. Mix in pasta may need about 1/2 to 1 cup pasta water. Mix into the sauce, pour into a pretty bowl top with bacon and cheese.