It's all about Pasta: Bell Peppers Cream Bacon Fettuccine

My husband and I came back home late and had no idea what we were going to do for dinner... It has been a while since we had dinner at home, we have had a very busy schedule for the last couple of weeks, so we feel like staying home and cooking something...

The problem is that it's 9 pm and we have limited availability of ingredients in our fridge, so I decided to make a vegetable pasta... and then I found some bacon and some cream! and voila, magic it's on it's way!

Makes 2 servings
Time: 40 -45 minutes

Ingredients:

1/2 orange bell pepper
1/2 red bell pepper
1/2 red onion
3/4 tomato
3 garlic cloves
4 strips of bacon
1/3 of a cup of heavy whipping cream
olive oil
salt and pepper
1/2 a box of fettuccine pasta


Preparation:

Chop the bell peppers, onions, tomatoes, garlic and bacon and keep them aside. Turn the stove on with medium heat, add 1 tbs of olive oil and wait for it to heat, add the chopped bacon and cook for 5 - 7 minutes, do not let it get crunchy, you want it to be soft so it can mix well with the rest of the vegetables.

Add the chopped garlic and saute it for 3 - 4 minutes; then add the chopped red onions and saute for 4 more minutes; add the bell peppers and let them cook for 5 minutes, notice that the coloration of the vegetables start getting orangy. Finally mix the tomatoes and cook for another 5 minutes; add a pinch of salt and another one of pepper, decrease the temperature to low and remain cooking for another 5 - 7 minutes before adding the heavy whipping cream, mix the sauce and let it cook for another 7 - 10 minutes.

In a medium sauce pan boil some water with a pinch of salt and a drizzle of olive oil, add the fettuccine,  approximately 13 minutes. Remove from the heat.

In a medium size bowl mix the pasta with the sauce and it is ready to serve! You can add some shaved Parmesan cheese as a garnish.

Cream Rigatoni with Red Onions, Peas and Bacon

My husband and I have some meats leftover from breakfast today, so we decided to reduce, reuse, recycle... Super easy lunch or dinner recipe, it takes maybe 30 minutes to make.

Ingredients:

Rigatoni Pasta, I like to use Barilla.
1 medium size red onion
1 1/2 cups of heavy whipping cream
1/4 of a butter stick, unsalted
1 cup of shaved Parmesan cheese
4 strips of bacon (chopped)
1/2 cup of peas
Salt and pepper
2 tablespoons of fresh chopped parsley

Preparation:

In on small sauce pan boil water and make the pasta, you can take the pasta a little before it's ready, take it off the flame but leave it in the water so it remains hot while you are cooking the rest.

In a small pan sautee the onions with some olive oil until they become kind of yellowish and the white coloring to it have become more of a light brown.

For the sauce: Melt the butter in a medium size skillet, then add the cream, use medium heat, let it come to a boil, lower the heat to lox/medium and add the Parmesan cheese in batches, making sure you stir it while you are doing it. (5 minutes)
When you see the bubble become thicker lower the flame to low and add the chopped pieces of bacon, the peas, the red onions, and parsley, let is sit for a second, always remember to stir the sauce. (4 minutes)

In a bowl mix the sauce with the pasta,  little by little add some pasta and stir with some sauce to make sure the noodles get sauce all around them and also inside. Let it sit for 2 minutes so the pasta and the sauce solidify. It is ready to serve!

*Note: You can add grilled chicken to this recipe and make it even better!