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Easy Vermicelli with Bacon Tomato Sauce
Recipe by:
MTR
Crunchy, salty, and packed full of taste. Make sure you have seconds, the guys will demand them.
Ready in 30 mins
Ingredients
Serves: 4
- 1 pound bacon
- 1/4 cup olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 (28 ounce) cans peeled tomatoes
- 1 (8 ounce) can tomato paste
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 pound dry vermicelli pasta (one box)
Preparation method
Prep: 5 mins | Cook: 25 mins1.
Cook bacon in skillet over medium heat until cooked through and crispy, about 12 minutes. Drain excess fat. Set aside.
2.
Heat the olive oil in a medium saucepan on medium-high heat.
3.
When the oil is hot, add the onions and garlic. Cook until the onions start to get soft (but before they get brown), about five minutes.
4.
Add the tomatoes, tomato paste, salt, pepper, and Italian seasoning. Mash up the whole tomatoes into smaller chunks.
5.
Keep heating sauce until it starts to bubble (a.k.a. simmer), then turn the heat to low, and simmer uncovered for 25 minutes.
6.
For the vermicelli: A good time to start boiling the water is just before you add the tomatoes to the sauce. Fill a large pot with water. Bring to a boil, and cook for the time directed on the pasta box.
7.
When the vermicelli is cooked, drain it and put it in a large bowl. Add the sauce. Crumble the bacon in to the bowl and mix. Serve!
Last updated:
Apr 11 2013
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