Recipe Archives->Pasta->Rigatoni Garlic 01

Rigatoni with Garlic Crumbs
                                                                                
3 Tbsp olive oil
2 shallots, chopped
8 strips lean bacon, chopped
2 tsp crushed dried chilis
1 (14 oz) can chopped tomatoes with garlic and herbs
6 slices white bread
1/2 cup butter or margarine
2 cloves garlic, chopped
4 cups fresh or dried rigatoni
to taste salt and pepper

Halve quantity of chili if you like a mild flavor. Bacon is optional
addition; leave it out if cooking for vegans. Heat oil in a medium
saucepan, and fry shallots and bacon gently for about 6 - 8 minutes,
stirring continuously until golden. Add dried chilis and chopped
tomatoes, half-cover pan and simmer for 20 minutes.

Meanwhile, cut crusts off bread and discard. Reduce bread to crumbs
in a blender or food processor. Heat butter in a frying pan, add
garlic and bread crumbs and stir fry until golden crisp. Keep
stirring and don't let crumbs catch and burn or final result will
be ruined. Cook pasta in plenty of boiling salted water according
to instructions on package, until al dente. Drain well. Toss pasta
with tomato sauce and divide among 4 - 6 warmed serving plates.
Sprinkle pasta with golden bread crumbs and serve immediately.

Note: To keep bread crumbs crisp and dry after frying, drain on
paper towels and place in a 200 F oven until ready to use.

Printable version: rigatoni-garlic01.txt.