Pasta al Rosemarino - Grant Wilson
INGREDIENTS
1 medium carrot, diced fine
2 medium celery stalks (including leaves), diced fine
1 medium onion, diced fine
2 6" sprigs of rosemary
2 4" sprigs of thyme
2 small bayleaves
12-16 oz Bacon, cut into 1/4-1/2 inch pieces (Do NOT use maple flavor)
4-5 garlic cloves, pressed
3 Tbsp extra Virgin Olive Oil
1/2 Cup white wine
1 chicken bouillon cube
1 Cup chicken broth
1 28 oz can tomato sauce
1.5 pounds short pasta
METHOD
1. Dice the carrot, celery, and onion very small.
2. Place the diced vegetables in a bowl. Top with rosemary, thyme, and bay leaves. Set aside
3. Slice the bacon down the middle lengthwise. The slice each have down the middle lengthwise again. Then dice it in 1/4-1/2 inch pieces.
4. Peel the garlic. Set aside.
5. Start your pasta water boiling. Add 1 tbsp salt to the water.
6. Add the olive oil to a large pan on medium to medium-low heat.
7. Add the bacon to the pan along with some fresh ground black pepper.
8. Cook the bacon slowly, stirring often, to render out the fat. Just make sure it doesn't crisp up too much or burn. (around 5 minutes)
9. When bacon is looks cooked, add the garlic, and the bowl of vegetables and herbs. Stir to combine.
10. Let this mix cook gently for 6 minutes.
11. Add white wine and deglaze the pan. Continue cooking for 4 minutes.
12. By now the pasta water should be boiling. Add the pasta and cook according to package instructions.
13. When vegetables are tender, add the bouillon cube. Make sure it dissolves completely. Stir well to combine.
14. Immediately add the tomato sauce and chicken broth. Stir to combine. Simmer on low until pasta is done. Stirring occasionally.
15. When the pasta is done, drain it and add it to the sauce. Stir to combine.
16. Remove the rosemary, thyme, and bay leaves from the sauce.
17. Season with salt and pepper to taste.
HOW TO SERVE
Let cool for a few minutes. Serve with plenty of freshly grated parmesan cheese.