Monday, November 17, 2014

Farfalle alla Bourbon


Last time I made this, I didn't manage to get a photo before it was all gone, so this time I made sure to remedy that. A version of this recipe has been posted before, but it's so delicious I hope you'll stand to repeat it.

Farfalle alla Bourbon
serves 4-6

500 g farfalle pasta
1/2 tbsp olive oil
140 g bacon
1/2 tsp chili flakes
50 ml (or so) bourbon
3 tbsp tomato purée
200 ml water (or so)
1-200 ml cream
large handful grated parmesan cheese

Cook your pasta in plenty of salted water.

Dice your bacon finely, and cook in the olive oil until slightly crispy along with the chili flakes. Do this in a large saucepan, big enough to hold your pasta. Add the bourbon and cook until it's mostly gone. Add the tomato purée and water, bring to a boil and cook for about five minutes on low-medium heat. It should reduce quite a bit. Add the cream when there's just a few minutes left of until the pasta is done.

When it is, drain it but reserve some water. Add your pasta to the sauce, and sprinkle with the cheese. Fold together, and use the reserved pasta water to make it saucier, if you want to.

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