Rigatoni with Olives and Bacon

This pasta dish features a simple pan sauce of sauteed onion and bacon.

Serves: 4
Cook Time: 15 Minutes

Ingredients

• 6 slices Smithfield Bacon
• 1/2 large onion thinly sliced
• 8 oz. dried rigatoni (or other small pasta shape)
• 12 pitted & chopped cured black olives (such as Kalamata)
• Small piece (1-2 oz.) Parmesan cheese
• 2 tablespoons coarsely chopped marjoram or thyme (optional)

Steps

In medium skillet cook bacon until crisp (reserve drippings); blot coarsely, chop and set aside. In bacon drippings sauté onion until soft and just beginning to brown about 5 minutes. Meanwhile cook pasta according to package directions; drain and transfer to warm serving platter or large shallow bowl. Toss pasta with bacon, onion and olives. Season with salt and pepper to taste toss again. Serve with shavings of fresh Parmesan cheese. Garnish with fresh herbs if desired.

Serving Suggestions

Serve with a vinaigrette-dressed salad of orange wedges and romaine and hard rolls.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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