I would like to thank Wendy from Around My Family Table for becoming a follower of my blog!
Doesn't it look like a warm comforting dish? It was comfort food but not warm at all....what a surprise
Flavorful...and we'd have it again.
Common sense should have told me adding ricotta cheese would cool it all down........
A copy of Everyday with Rachel Ray magazine was abandoned in our work break room.
The Take 5 (or fewer) section had a recipe that sounded great plus I had all the ingredients at home. No stopping at the grocery store – yea!
Penne Pasta with Ricotta & Bacon
Only 5 Ingredients
1 pound penne pasta
8 slices of bacon
½ large onion (I used a whole medium onion and was glad I did)
15 ounces whole-kilk ricotta cheese, at room temperature
10 fresh basil leaves, chopped
Simple. Boil the pasta. Set aside one ladle full of pasta cooking water when it is done. Now drain it.
Cook bacon. Place on paper towels to absorb some grease.
Leave bacon fat in skillet and cook onions, about 10 minutes.
Stir onions and ricotta into pasta along with the reserved pasta water.
Crumble bacon on top. Serve.
For the leftovers I am baking it for a short time and loading a bit of fresh mozzarella on top.
From Everyday with Rachel Ray December 2007 issue. This is being submitted to Presto Pasta Nights and our host Jen at Tastes Of Home!
and Ivonne for Magazine Monday over at Cream Puffs in Venice.
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