Name: Spicy Bacon, Eggplant & Mushroom Pasta (Amatriciana) with Parsley
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 12 slices bacon; 3 eggplants; 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 85 g Parmesan cheese; 425 g penne pasta; 1 medium red onion; 3 (213 ml) cans tomato sauce; 0.34 kg white mushrooms; black pepper; crushed red pepper; salt

Spicy Bacon, Eggplant & Mushroom Pasta (Amatriciana) with ParsleySpicy Bacon, Eggplant & Mushroom Pasta (Amatriciana) with Parsley — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

12 slices bacon

3 eggplants

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

85 g Parmesan cheese

425 g penne pasta

1 medium red onion

3 (213 ml) cans tomato sauce

0.34 kg white mushrooms

black pepper

crushed red pepper

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, wash and dry the fresh produce.

Trim and small dice eggplants; quarter mushrooms. Transfer both to a large bowl and set aside.

Small dice bacon.

Preheat another large pot over medium-high heat.

Once the pot is hot, add the bacon and cook, stirring occasionally, until crispy, 6-7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving the drippings in the pot.

While the bacon cooks, using a clean cutting board, peel and mince onion and garlic.

Return the pot (with bacon drippings) to medium heat. Once the pot is hot, add eggplant, mushrooms, onion, garlic, and salt; cook, stirring occasionally, until eggplant and mushrooms are soft and golden, 10-12 minutes.

When the pasta is done, drain in a colander and return to the pot; cover and set aside.

Shave parsley leaves off the stems; discard stems and mince the leaves.

Finely grate Parmesan.

When the veggies are done, add tomato sauce and spices to pot. Stir to combine the veggie sauce and bring to a simmer; cook, stirring occasionally, until warmed through, about 4 minutes.

Add veggie sauce, bacon, and half of the parsley (reserving the rest for garnish) to the pot with the pasta; stir to combine.

To serve, divide pasta between plates or bowls; top with reserved parsley, additional crushed red pepper, and Parmesan. Enjoy!

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