Bob had been to youth conference and was airing out the tent, so Will and his friend hopped right in. Bob got out a backpack for each of them, a headlight, and a lantern. They played "camping and hunting" all day long. They hunted moose, bears, deer, and the salmon we had for dinner that night, Will had caught! :D
1 pound penne or any short cut pasta
1 T EVOO (extra virgin olive oil
4 bacon slices-chopped
1 large onion-chopped
4 large garlic cloves-minced
1/2 t red pepper flakes
1/2 c white wine (or white grape juice or just extra chicken stock)
1 pint grape tomatoes (I sometimes just use Roma tomatoes cut up)
1 ball fresh mozzarella
fresh basil leaves-I like to chiffonade mine (stack leaves, roll, and slice in long thin strips)
1/2 c Parmigiano-Reggiano
Boil pasta making sure to add salt to boiling water. Cook according to package directions. Heads up-you'll need to reserve 1/2 cup of the cooking liquid before you drain the pasta. While the pasta is cooking, start the sauce. Preheat a large skillet over medium-high heat; add the EVOO. Add the chopped bacon and cook, stirring every now and then, until crispy, about 3-5 minutes. Add the onions, garlic, red pepper flakes, and a little salt and pepper. Cook, stirring frequently, for about 5 minutes, or until the onions start to brown. Add the white wine and cook for 1 minute. Add the chicken stock and reserved pasta cooking liquid, then bring up to a bubble and simmer for 2 minutes. Add the grape tomatoes and cook them for about 30 seconds, just to start getting them hot and ready to burst. Add the cooked drained pasta, toss to coat in the sauce, and let some of the sauce soak in, about 1 minute. Turn the heat off and add the diced mozzarella, basil, grated cheese and black pepper to taste.
