cooking.nytimes.com
Pasta With Wilted Greens, Bacon and Fried Egg Recipe
The success of this delectably simple weeknight pasta relies on two things: the quality of the bacon, and the sheer amount of freshly ground pepper The bacon must have ample fat to render out (this is where the sauciness comes from) as well as a hearty, smoky flavor As for the black pepper, more is more; getting enough of that subtle, floral spiciness will require more than a few turns from the grinder
mezzi rigatoni, bacon, eggs, garlic, collard greens, pecorino
www.allrecipes.com
Rigatoni al Segreto (Rigatoni with Secret Sauce)
Chef John's version of a formerly super-secret recipe from the now-closed Gino's restaurant is rich with San Marzano tomatoes and lots of butter.
olive oil, onion, salt plus, cloves, red pepper flakes, tomatoes, water, rigatoni, basil leaves, butter, parmigiano reggiano
www.allrecipes.com
Rigatoni with Pizza Accents
Spicy pepperoni is added to a delicious medley of sauteed Italian sausage, onions, garlic, mushrooms, green bell peppers, tomatoes and fresh basil. Stir cooked rigatoni into the sauce and give it a long, slow simmer until all the flavors meld.
rigatoni, italian sausage, onions, cloves, green bell pepper, mushrooms, tomatoes, tomato paste, pepperoni, basil