GLUTEN FREE PASTA ALL'AMATRICIANA
Any chance I can, I take the opportunity to make things healthier - to add in more nutrients. This is a perfect example of how to do that.
When you head into your kitchen to make a dish, ask yourself this question, "Would this be better if I added in a little bell pepper, celery, carrots, or greens?" Hopefully, these are staples in your home. By having them readily available you can add them just about anywhere. In addition, there is broccoli, cauliflower, cabbages, and mushrooms to utilize. You could also experiment with sea vegetables such as Wakame and Hijiki. These have a pretty strong sea water flavor so go easy at first as you generally do not want to alter the taste of your dish. The bottom line here is that with every color you add, every vegetable you figure out how to incorporate, you are upping the nutrient ante.
I know so many people who are reluctant to cook without a recipe, and deviation is a scary thing. Every great recipe came about because someone went into their kitchen and cooked outside of the lines - so start experimenting. If you're uneasy, go slow. Add a little at first. Then get bolder. Even if you don't hit the high culinary mark you're aiming for - as long as you're not giving your family food poisoning - who cares?
Gluten Free Pasta - your choice
5 slices of bacon - organic, nitrate free
1/2 Vidalia onion small dice
1 heaping Tablespoon minced garlic
1/4 cup ++ Red wine
2 cans organic chopped tomatoes - (15 oz. size)
Sea Salt and Black Pepper
1/4 tsp. crushed red chili flakes
2 cups of Kale, chiffonade - lay leaves on top of each other and roll up cigar fashion, then slice very thin - and then cross cut. Wash.
Parmesan cheese - just a touch.
Get your pasta water on to boil and cook according to package directions, and then drain.
Meanwhile - cook your bacon, and then remove to paper towels and then chop fine.
If your bacon produces a LOT of grease - dump it out so that you only have about 1 Tablespoon remaining OR clean your pan completely and then use 1 Tablespoon of olive oil.
Saute onions until translucent.
Add in the garlic, stirring, and cook for about 30 seconds.
Add in your red wine, deglazing the pan, and allow it to reduce slightly.
Add back in your bacon and the tomatoes. Bring it to a boil and reduce the heat and let it simmer.
Adjust your seasonings of sea salt and pepper and add in the crushed red chilies.
Just about the time you are ready to drain your pasta, add in the Kale to the tomato mixture and cook just until wilted.
I always put my drained pasta back into the pasta pot and pour the sauce over - stirring to combine well.
**If you like cheese - go easy on it!