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Fettuccine with Tomatoes, Bacon, Arugula, and Goat Cheese

4 - 6 servings
2 1/2 pounds plum tomatoes, (about 5 cups) seeded, chopped
2 tablespoons balsamic vinegar
3 tablespoons olive oil
6 thick bacon slices, cut into 1/2-inch pieces
2 medium leeks, (white and pale green parts only) finely chopped
2 tablespoons finely chopped garlic
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
5 cups coarsely chopped fresh arugula, (about 6 ounces)
2 9 oz. packages packages fresh fettuccine
6 ounces soft fresh goat cheese, crumbled
6 tablespoons freshly grated parmesan cheese
Additional grated Parmesan cheese

Combine tomatoes and vinegar in large bowl. Season with salt and pepper.
Let stand until tomatoes release their juice, about 15 minutes.
Heat oil in heavy large skillet over medium-high heat. Add bacon;
cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.

Add leeks to same skillet and sauté until tender, about 3 minutes.
Add garlic, rosemary and crushed red pepper; saute 1 minute.
Add tomato mixture and cooked bacon. Simmer until tomatoes are
heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.

Meanwhile, cook pasta in large pot of boiling salted water until tender
but still firm to bite, about 3 minutes. Drain.

Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan
cheese and tomato mixture. Toss to combine. Season with salt and pepper.
Serve, passing additional Parmesan separately.

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