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BST Pasta
4 Slices Bacon, chopped
1 ½ c. Grape Tomatoes, halved
½ t. Sugar
½ c. Leeks, cleaned & sliced
¼ c. White Wine
½ c. Chicken Broth
1 t. Red Wine Vinegar
¼ t. Red Pepper Flakes (I use sambal oeleck chili paste)
½ t. Fresh Thyme, chopped
2 c. Fresh Baby Spinach (I use an 8 oz. package with the stems removed)
4 oz. Spaghetti, cooked al dente (I'm using angel hair tonight)
1 c. Panko Bread Crumbs
2 T. Butter
Prepare browned buttered Panko crumbs. Reserve.
Brown bacon, remove & reserve. Discard all but 2 Tbsp. of bacon fat. Soften leeks, add tomato halves & ½ t. sugar (to caramelize).
Deglaze with ¼ c. white wine and reduce. Add ½ c. chicken broth, 1 t. red wine vinegar, ¼ t. red pepper flakes and ½ t. chopped fresh thyme.
Return bacon to pan. Add cooked pasta and stir to combine.
Add fresh spinach and toss to combine.
Plate and top with ¼ c. buttered & browned Panko crumbs per serving.
Serve immediately. 2 servings
4 Slices Bacon, chopped
1 ½ c. Grape Tomatoes, halved
½ t. Sugar
½ c. Leeks, cleaned & sliced
¼ c. White Wine
½ c. Chicken Broth
1 t. Red Wine Vinegar
¼ t. Red Pepper Flakes (I use sambal oeleck chili paste)
½ t. Fresh Thyme, chopped
2 c. Fresh Baby Spinach (I use an 8 oz. package with the stems removed)
4 oz. Spaghetti, cooked al dente (I'm using angel hair tonight)
1 c. Panko Bread Crumbs
2 T. Butter
Prepare browned buttered Panko crumbs. Reserve.
Brown bacon, remove & reserve. Discard all but 2 Tbsp. of bacon fat. Soften leeks, add tomato halves & ½ t. sugar (to caramelize).
Deglaze with ¼ c. white wine and reduce. Add ½ c. chicken broth, 1 t. red wine vinegar, ¼ t. red pepper flakes and ½ t. chopped fresh thyme.
Return bacon to pan. Add cooked pasta and stir to combine.
Add fresh spinach and toss to combine.
Plate and top with ¼ c. buttered & browned Panko crumbs per serving.
Serve immediately. 2 servings