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| Rigatoni with Garlic Crumbs |
by Kent VillardA Hot and Spicy Dish - halve the quantity of chile if you like a milder flavor. The bacon is an optional addition; you can leave it out if you are cooking for vegetarians. Rigatoni with Garlic Crumbs 3 Tbsp olive oil 2 shallots, chopped 8 strips lean bacon, chopped 2 tsp chrushed dried chilies 1 14 oz can chopped tomatoes with garlic and herbs 6 slices white bread
2 garlic cloves, chopped 4 cups fresh or dried rigatoni salt and pepper to taste serves 4-5 Heat the oil in a medium saucepan and fry the shallots and bacon gently for about 6-8 minutes, stirring continuously until golden. Add the dried chilies and chopped tomatoes, half cover the pan and simmer for 20 minutes. Meanwhile, cut the crusts off the bread and discard them. Reduce the bread to crumbs in a blender or food processor. Heat the butter in a frying pan, add garlic and bread crumbs and stir fry until golden crisp. (Keep stirring and don't let the crumbs catch and burn or the final result will be ruined.) Cook the pasta in plenty of boiling salted water according to the instructions on the package, until al dente. Drain well. Toss the pasta with the tomato sauce and divide among for or six warmed serving plates. Sprinkle the pasta with the golden bread crumbs and serve immediately. Note: To keep the bread crumbs crips and dry after frying, drain them on paper towels and place in a slow (200°F;) oven until ready to use. |
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