Rigatoni with Olives and Bacon
This pasta dish features a simple pan sauce of sautéed onion and bacon.
Serves: 4
Cook Time: 15 Minutes
Smithfield Product: Bacon
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)
-
1-2 oz. parmesan cheese
-
2 Tbsp. coarsely chopped marjoram or thyme (optional)
Steps
In medium skillet, cook bacon until crisp (reserve drippings). Blot, coarsely chop and set aside. Sauté onion in bacon drippings about 5 minutes until soft and just beginning to brown. 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. 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 the National Pork Board. For more information visit www.porkbeinspired.com
