Pasta With Bacon, Sugar Snap Peas And Red Wine

Name: Pasta With Bacon, Sugar Snap Peas And Red Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb pasta (I prefer campanelle or fusilli from Barilla); 8 ounces sugar snap peas; 8 slices center-cut bacon, chopped; 1 -2 large shallot, chopped (should be about 1/2 to 2/3 cup. red onion can be subbed but then up garlic); 2 garlic cloves, chopped; 2/3 cup red wine (the better the wine, the better the meal!); 1 pinch red pepper flakes; 1/2 teaspoon black pepper, divided into two 1/4 tsp; 1 tablespoon red wine vinegar; 1/2 cup parmesan cheese (I mostly used Kraft Reduced fat with a few tbsp fresh mixed in); 2 tablespoons fresh parsley; salt and pepper

Servings: persons

3/4 lb pasta (I prefer campanelle or fusilli from Barilla)
8 ounces sugar snap peas
8 slices center-cut bacon, chopped
1 -2 large shallot, chopped (should be about 1/2 to 2/3 cup. red onion can be subbed but then up garlic)
2 garlic cloves, chopped
2/3 cup red wine (the better the wine, the better the meal!)
1 pinch red pepper flakes
1/2 teaspoon black pepper, divided into two 1/4 tsp
1 tablespoon red wine vinegar
1/2 cup parmesan cheese (I mostly used Kraft Reduced fat with a few tbsp fresh mixed in)
2 tablespoons fresh parsley
salt and pepper

1
Put on a pot of salted water to boil.
2
Heat up a large skillet over medium. Spray lightly with cooking spray.
3
Add chopped bacon and stir. Let bacon cook about 5 minutes until it starts to brown and bacon grease gets released into pan.
4
Add shallots, garlic, pinch of red pepper flakes and 1/4 tsp black pepper. Stir and cook until shallots and garlic begin to brown, about 2 more minutes.
5
Add first 2 tbsp of red wine and carefully scrap down the pan to make sure all the little bits are being picked up. Let cook 2-3 minutes and repeat, adding another 1/4 tsp of black pepper.
6
Meanwhile, add pasta to boiling water and cook per instructions. Add sugar snap peas 1 min, 15 seconds before pasta cooking time is up. (This will make them tender crisp. Change cooking time if you like them more/less tender).
7
Repeat the process with the wine until it has all been used, adding additional salt and pepper to taste.
8
Once all wine has been added, move heat to low/medium low. Add 1 tbsp red wine.
9
Drain pasta/snow peas and add into skillet. If your skillet is not large enough this can be done in a new bowl. Thoroughly combine bacon mixture with pasta, really scrapping the sides of the pan to make sure all the flavors are incorporated.
10
Add 1/2 cup Parmesan cheese and 2 tbsp fresh parsley. Mix again.
11
Serve and enjoy! I usually keep a cup of cheese on the table for people to add more as they see fit.

999

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 lb pasta (I prefer campanelle or fusilli from Barilla), 8 ounces sugar snap peas, 8 slices center-cut bacon, chopped, 1 -2 large shallot, chopped (should be about 1/2 to 2/3 cup. red onion can be subbed but then up garlic), and more.

Yes, Pasta With Bacon, Sugar Snap Peas And Red Wine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!