Sunday Supper - Penne Rigate with Bacon and Roasted Tomato Sauce

1 package of thick cut bacon

Cover bacon with water (cover by about 2 inches) and bring to a light boil. Cook for 10 mins. Drain and rinse bacon. This helps remove some of the salty brine. Cut bacon in 1/2 inch pieces.

1 cup diced carrot
1 cup diced celery
1 yellow onion diced (coarsely diced)

Preheat oven to 450 degrees. On a large rimed backing sheet, toss carrots, celery, onion and bacon and spread in a thin layer. Roast until bacon is crispy and vegetables are roasted and tender. You will need to stir and spread out about every 5 to 10 mins. until fully roasted.

1 white onion diced (finely diced)
6 garlic cloves coarsely chopped
olive oil
salt and pepper for seasoning

In a large sauté pan, heat olive oil. Sauté white onions and garlic until browned (almost caramelized). Season with salt and pepper.

1/2 cup white wine
1/2 cup dry white vermouth
1/2 chicken stock/broth (or vegetable)
pepper for season

Add roasted bacon and vegetables to the sautéed onions. Add wine, vermouth and stock/broth. Cook to a light simmer and cook off alcohol. Season with pepper (no need to add more salt at this point because of the bacon).

1 - 28oz can of fire roasted diced tomatoes
1 bay leaf
salt and pepper for seasoning

Add diced tomatoes and bay leaf to the bacon and roasted vegetable mixture. Season with salt and pepper. Simmer until you are finished cooking pasta.

1 package of good quality penne rigate

Cook pasta according to package directions.

Grated parmesan cheese.

Top pasta with bacon and roasted tomato sauce and finish with grated parmesan cheese.

This would be great with a nice salad of mixed greens and some crusty bread.  Serve with a nice bottle Rioja.......ENJOY!!!