Canadian Bacon and Tomato Pasta

12 oz. Swiss Meat Canadian Bacon

2 tsp. Extra Virgin Olive Oil

1 medium Onion, thinly sliced

2 cloves Garlic, minced

½ tsp. Sugar

1 ½ cups Tomatoes, with juice

1 cup Fresh Basil, finely chopped

 6 oz. Rotini Pasta

1 ½ oz. Parmesan Cheese, grated

¼ cup Sour Cream

Preheat the broiled. Place the canadian bacon on a broiler pan and broil 4 inches from the heat for 2 minutes per side. Set the bacon aside to cool slightly, then cut into ½ inch pieces. Meanwhile, in a large nonstick skillet over medium-heat, warm the olive oil until hot but not smoking. Add the onion and garlic, and cook, stirring until the onion begins to browm. Add the sugar and continue to cook, stirring for 1-2 minutes to caramelize the onion and garlic. Add the tomatoes and their juice and the basil; bring to a boil, breaking up the tomatoes with a spoon. Add the diced bacon and cook over medium-low heat, stirring occasionally until the flavors have melded about 7 minutes. Meanwhile, cook the rotini in a parge pot of boiling water until al dente, or according to package directions. Drain. Stir the parmesan cheese and sour cream into the sauce and remove from the heat. Serve the pasta topped with sauce.

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