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Pasta With Slow Simmered Fresh Tomato Sauce

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“I got this recipe out of a Cooking Pleasures magazine. It was simple and easy to prepare, and super tasty”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook bacon in large skillet or ot over medium heat 5 to 7 minutes or until brown and crisp. With slotted spoon, place bacon on paper towel-lined plate.
  2. Pour off all but 2 tablespoons of the bacon drippings. Add onion; cook over medium heat 5 to 8 minutes or until onion is golden brown, stirring occasionally. Add garlic, celery and bay laeaf; cook 30 seconds or until garlic is fragrant. Add tomatoes, basil, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low to low; simmer 30 minutes or until slightly thickened, stirrying occasionally. Discard bay leaf.
  3. For a smooth sauce, pass saucethrough food mill or pulse in food processor or blender until of desired concistency. Return to skillet; stir in bacon. Heat over medium heat until hot. (Sauce can be made up to 3 days ahead and refrigerated or up to 4 months ahead and frozen.).
  4. Cook cavatappi on large pot of boiling salted water according to package directions; drain. Top with sauce.

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