Wednesday, August 14, 2019

Bacon Spaghetti

A quick spaghetti dish made with roasted fresh tomatoes and seasoning vegetables, mushrooms and bacon. Known by a few different names, including Okie Spaghetti and Cowboy Spaghetti, when beef is included.
A quick spaghetti dish made with roasted fresh tomatoes and seasoning vegetables, mushrooms and bacon. Known by a few different names, including Okie Spaghetti and Cowboy Spaghetti, when beef is also included.

Bacon Spaghetti

A few years back one of our readers, Brian, was looking specifically for a Bacon Spaghetti recipe. Although I make some variation of my semi-homemade version of spaghetti most often, and in the summer, you just cannot beat a homemade sauce from those fresh from the garden tomatoes, I do love mixing things up with spaghetti recipes too. I don't know why using bacon as the base meat never really occurred to me!

Sometime after that, I was browsing through the Notes archive on my Facebook page, and ran across a recipe called Okie Spaghetti shared by another reader Linda a few years before. I used her recipe as a base for this one, adding in my own spin, of course!

Here's how I made it.

Prepare spaghetti according to package direction; drain and set aside. The recipe calls for 1/2 pound, so the Fasta Pasta is perfect (so many of you have written to tell me how much your love yours too  yay!) and since I love pasta so much, I have really come to love the lower carb  Dreamfields brand. I keep the spaghetti, rotini and elbows on my Amazon subscribe and save option! Use your kitchen shears to chop up a full package of bacon and add to a deep skillet or pot. You want it sliced in larger pieces, about 1/2 inch.


Cook the bacon until it's nicely browned, but not crisp. Remove and set aside, and be sure to reserve a pinch for garnish. Add onion and bell pepper to bacon drippings and cook until tender, about 4 minutes. Add the garlic and cook another minute. Add mushrooms and cook until tender, about 3 minutes.


Add tomatoes, hot sauce, seasonings and bacon to skillet; reduce to low and simmer for 15 minutes. Toss in the spaghetti noodles, and simmer, stirring occasionally, for about 15 to 20 minutes until juices are absorbed and noodles are coated and heated through. Stir in basil, taste and adjust seasonings as needed.


Serve with salad and crusty French bread.


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Recipe: Bacon Spaghetti

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 30 min

Total time: 40 min
Yield: About 4 to 6 servings

Ingredients
  • 1/2 pound spaghetti noodles
  • 12 ounce package bacon, sliced 1/2 inch
  • 1-1/2 cups chopped onion
  • 1/2 cup chopped sweet bell pepper
  • 1/2 tablespoon minced garlic
  • 8 ounce sliced mushrooms
  • 2 cups roasted, peeled and diced tomatoes, juices retained
  • 2 teaspoons hot pepper sauce, or to taste
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 cup chopped fresh basil or parsley
Instructions

Prepare spaghetti noodles according to package directions; drain and set aside.

Add bacon to a large pot and cook until browned, but not crisp. Remove and set aside; reserve pinch for garnish. Add onion and bell pepper to bacon drippings and cook until tender, about 4 minutes. Add garlic and cook another minute. Add mushrooms and cook until tender, about 3 minutes.

Add tomatoes, hot sauce, seasonings and bacon to skillet; reduce to low and simmer for 15 minutes. Toss in spaghetti noodles, and simmer, stirring occasionally, for about 15 to 20 minutes until juices are absorbed and noodles are coated and heated through. Stir in basil, taste and adjust seasonings as needed. Serve with salad and crusty French bread.

Cook's Notes: I used some fresh garden tomatoes that I had slow roasted and put up in the freezer. The process of roasting them really intensifies the flavor and is highly recommended, though not critical. May substitute two (15 ounce) cans of fire roasted diced or stewed tomatoes, undrained.

Cowboy Spaghetti: For a meatier version, add in 1/2 pound of ground beef, browned in the bacon drippings.

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