I created this recipe a few years ago and it has been quite a hit, especially with the BF and my co-workers. It’s a simple sauce that can be modified to be vegetarian (omit the bacon) and pairs well with chicken, seafood, meatballs, and as one person said at work said, “I’d eat this with a flip flop! It’s so good!” Now, if that’s not high praise, then I don’t know what is. 🙂
Here is how you make my Bacon Tomato Cream Sauce:
Bacon Tomato Cream Sauce
- 3 cups of your favorite marinara sauce (homemade or store-bought)
- 1 pint heavy cream
- 1 package bacon, sliced into 1/2 inch strips
- 1/2 large onion
- 4-6 cloves garlic, minced
- cayenne pepper or red pepper flakes, to taste
- salt and pepper, to taste
In a large pan, cook the bacon until crisp. Drain bacon on a paper towel lined plate and reserve two tablespoons of drippings in the pan.
Saute the onion in bacon drippings until nicely browned and caramelized. Add garlic and cayenne/red pepper and cook for 30 seconds. Stir in the tomato sauce and simmer on medium-low heat for 15 minutes, or until sauce has reduced and thickened slightly.
Add the heavy cream. Continue simmering on medium-low heat for another 15 minutes. Adjust seasonings as necessary before turning off the heat.
Meatballs in Bacon Tomato Cream Sauce
If making meatballs as I did today, add the cooked meatballs five minutes after the addition of the cream. Continue simmering another ten minutes or until meatballs are heated through. Top with shaved asiago and basil leaves. Serve as sliders, with pasta, or alongside a hunk of crusty bread.
Portobello and Penne Pasta in Tomato Cream Sauce (Vegetarian)
Omit bacon, substitute extra virgin olive oil for bacon drippings, and make sauce per instructions. While sauce is simmering, slice four portobello mushrooms and drizzle them with olive oil, salt, and pepper. Grill, broil, or saute them until softened. Cook one box of penne rigate per directions until al dente. Once sauce is finished, add portobellos and sauce. Stir until well coated. Top with shaved asiago and basil leaves.