On another note, I got to hold this beauty yesterday! Nothing like a 6 day old to give you baby fever.
I'm Cooking: Pasta with Roasted Red Pepper and Bacon Sauce, Salad and Bread. I found this pasta recipe in a Cook's Country magazine, and it's so easy and good, perfect for summer. Plus, my kids eat it up, while they are not fans of bell peppers in their virgin state. You could roast your own peppers if you want!
Roasted Red Pepper and Bacon Sauce
1 big jar roasted red peppers
1 can diced tomatoes
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 tablespoons red wine (optional)
2 tablespoons olive oil
6 slices bacon, chopped
1/2 medium onion, chopped
2 garlic cloves, minced
1 cup (or less) heavy cream
salt and pepper to taste
Puree red peppers (drained), tomatoes, oregano, cayenne, wine and oil in a food processor until almost smooth.
Cook bacon in a large skillet until crisp. Remove to a paper towel lined plate. Pour off all but 1 tablespoon fat from the pan and return to medium heat. Add onion and cook until softened. Add garlic and cook for 1 minute. Add red pepper mixture and bring to a simmer. Reduce heat, cover, and simmer for about 10-15 minutes. Remove from heat and stir in cream (I usually find that 1/2 cup is enough) and half the bacon. Season with salt and pepper.
Toss sauce with 1 pound of cooked pasta, sprinkling with remaining bacon.