Sunday, July 20, 2008

Pasta with bell peppers, bacon, and kale

1 pkg bacon
1 cup heavy cream
4 tomatoes
4 cloves garlic
1 bunch kale
1 red bell pepper
1 cup grated Parmesan
2 red onions
2 pkg linguine

In a very large saute pan cook the bacon (chopped before into small peices) until crispy.
Reserve 3 Tbs of the bacon fat to saute the kale and onion in and put the bacon aside.
Slice the onion in very thin slivers, and add the garlic cloves sliced thin. Place in the same saute pan as the bacon was cooked in. Saute in a bit of the bacon fat (it is best if uncured ham is used) until clear. Toss kale in and if things start to stick to the bottom of the pan, add a bit of the pasta water. Toss the bacon back into the saute pan and add the pepper (also sliced thin).
Once everything is crisp-soft, add the heavy cream, tomatoes (chopped small), and parmesean and mix well. Toss with the linguine and add salt and pepper to taste.
This would be a great dish to substitute the fresh tomatoes with sundried tomatoes.
It was so very good... It would easily serve 8 as a main dish with these proportions, but for us, we ate it tonight and I will keep it for lunches later this week for Don at work. Lucky bugger. ;)