Sage, Bacon & Brussel Pasta Casarecce
Prawn & Butter Sauce Pasta Series| Seasoned with Seaweedery Prawn Oil - bacon works well with a hint of prawn flavor, so easy and delicious
Recipe by Elke Travers
Ingredients
Serves 4
Crumbs
90g sour dough| crumbs no skin
2 garlic cloves| grated fine
5g lemon thyme
50ml Olive oil
Pasta
500g Casarecce pasta
60g Butter
100g Smoked Bacon| finely diced
25g Garlic slivered| 4 cloves
10g Sage leaves| chiffonade
60ml white wine
40g Brussel leaves
5g Italian Parsley | Chopped
Preparation
Preheat oven to 150 degrees, line a baking tray
Place the bread crumbs,garlic,lemon thyme & olive oil in a bowl, mix and place on the tray in the oven until golden brown
In a medium pot of boiling salted water, cook the pasta until al dente
In a large fry pan add the prawn oil, butter,bacon,garlic,sage, stir for 2 minutes
Add the white wine, reduce by half, add the brussel leaves and parsley
Drain the pasta and toss through the sauce, loosen with a little pasta water
Serve with the toasted Bread crumbs
Natural quality ingredients is a key to success - seasoning with prawn oil gives it a flavor boost without any hassle
