Pipette Pasta With Artichoke Hearts And Bacon
From gkwillow 14 years ago
- 30 mins to make
- Serves 4
I had never tasted the combo of artichokes & bacon in a pasta dish until I made this. Any small pasta can be used. Hope you enjoy it as much as I do...try it, I know you're curious! :)
Ingredients
- 8 slices bacon, cut into 1/4-inch wide pieces shopping list
- 4 cloves garlic, peeled and coarsely chopped shopping list
- 1/2 small yellow onion, peeled and finely chopped shopping list
- Pinch of red chile flakes shopping list
- 1/4 cup white wine vinegar* shopping list
- 1 cup chicken broth or stock shopping list
- 1 can (13 oz) artichoke hearts, drained and halved lengthwise shopping list
- 16 oz uncooked Pipette pasta shopping list
- 1/2 cup grated Parmesan shopping list
- Freshly ground black pepper to taste shopping list
- *I didn't have any white wine vinegar, so I used half and half white vinegar and white wine... shopping list
How to make it
- Cook the bacon until it is crisp and fat is rendered.
- Stir in the garlic, onion and chile flakes. Cook over medium-high heat, stirring frequently, until onions and garlic are dark golden brown, about 5 to 7 minutes.
- Stir in the vinegar, and continue to cook over high heat until the vinegar has almost completely evaporated, then add the stock and artichoke hearts.
- Return to a boil, then reduce to medium and let simmer vigorously.
- While the sauce comes together, cook the pasta to al dente according to
- package directions. Drain the pasta and return it to the empty hot pot. Stir the pasta over low heat for about 1 minute to dry it off and prepare it to absorb the liquid of the bacon-artichoke mixture.
- Transfer the bacon artichoke mixture to the pot with the pasta and stir over low heat for one minute.
- Add the cheese and black pepper to taste; serve.
People Who Like This Dish 7
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- SadiesMom Nowhere, Us
- gkwillow City, State
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