Pasta? Again? You bet your ass.
There is literally no excuse to not make this pasta. It requires no talent, six ingredients, and the 12 minutes you were going to waste tweeting stupid pun hashtags about Osama being dead. #youknowitstrue
We could easily re-make this dish in less time than it took me to write about it.
Red Wine Pasta with Bacon and White Beans (adapted from Jules Clancy)
1.5-2 cups red wine (not pinot noir)
5 tbsp tomato paste
1 can cannelini beans
1 box mezzi rigatoni pasta
5-6 strips Applewood smoked bacon
Start boiling the pasta water. Right before you put the pasta on, dump 1.5 cups of wine, the tomato paste, the beans, and the bean liquid into a saute pan over medium heat. Throw in the mezzi rigatoni. Bring the sauce to a boil and then drop to a simmer. Stir frequently, til the wine reduces (you can add more if it becomes thick, and probably should), the beans start to break, and the texture thickens.
While this happens, cook bacon. John’s important educational moment:
Bacon really, really needs to be cooked low and slow. Aka, don’t turn the burner to high and shrivel those suckers to an oblivion the way they do at diners. A breakup almost occurred because Anna used to like bacon charred to the texture of tree bark, so she learned quickly that cooking bacon that way actually sucks. Instead, start the bacon in a cold cast iron pan then place over low heat. It’ll start sizzling after a few minutes, so just keep turning it with a fork periodically until the fat renders and the meat is crispy and brown. You’ll know its done when it looks a little rabid and white bubbles start moving over the tops of the slices. Pat it dry, coarsely chop it up, and try not to eat half of it before the pasta’s done.
Drain the pasta (people never remember to save the water and then swear at the sink as they realize mid-pour that they forgot, but that isn’t necessary here) and toss into the sauce. Stir in the bacon bits, pepper, and a little cheese. Top with more cheese.
Pasta erryday. Pasta forever.