Pasta al Forno

Salt and freshly ground black pepper to taste

1 pound penne rigate (with lines)

softened butter, for baking dish

2 tbsp extra virgin olive oil

1 small onion, finely chopped

3 cloves garlic, chopped

1 can (15 ounces) crushed tomatoes

1/2 cup heavy cream

2 pinches cinnamon

6 slices bacon, chopped and extra crispy

1/4 to 1/3 cup Parmesan cheese

Put a pot of water over high heat to boil. when water boils add salt and pasta. Cook pasta to al dente (soft on the outside with a little crunch on the inside), about 7 minutes. Once pasta water comes to a boil preheat oven to 500 degrees F.

Butter a medium size baking dish or casserole. Ad olive oil to a medium skillet over medium heat. cook onions and garlic in olive oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped bacon to sauce and stir with cooked pasta to combine. Adjust seasonings and transfer pasta to baking dish. cover pasta with cheese and place in oven. Bake until top is lightly brown and pasta is bubbling, about 10 minutes. Serve hot from the oven.

*** This pasta was so very good. The recipe makes enough for a 9x13 pan which fed my family for a week! Just go easy on the cinnamon, the flavor is really enhanced when you bake it.

Grown up Mac and Cheese

I originally saw this recipe on 30 Minute Meals, I made a few modifications because my grocery store doesn't have most of the fancy ingredients Rachael Ray uses. Although it was on 30 Minute Meals, it took me longer than that to make it. It was very good, definitely worth the time. Enjoy!








Salt

1 pound Penne pasta or other short cut pasta

1 tablespoon extra-virgin olive oil

1/2 pound bacon, chopped

2 onions, quartered and thinly sliced

1 1/2 cup Chicken stock, divided

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

Freshly ground black pepper

2 cups shredded Cheese (I use cheddar)

Pinch freshly grated nutmeg, to taste



Heat water for pasta, salt water and cook pasta according to package directions
While pasta water comes to boil, heat extra-virgin olive oil in a deep skillet over medium-high heat. When oil is hot, add bacon and cook until crisp. Remove with a slotted spoon and drain on paper towels. Add onions and cook 10 minutes until soft and beginning to caramelize. Add 1/2 cup of the chicken stock and cook out, 1 minute.
While onions cook, heat a sauce pot over medium heat. Add butter, melt and whisk in flour. Cook 1 minute then whisk in remaining stock and milk and bring to a bubble. Thicken a few minutes then season with salt and pepper. Melt in cheese stirring it in a figure-8 motion with a wooden spoon. Add nutmeg and adjust salt and pepper. Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve.