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Rach makes this quick and easy pasta with bacon, cheese and sriracha for John on game day. (It's his football Sunday comfort food!) The dish has just the right amount of heat and comes together so quickly, you don't need to miss a minute of cheering on your favorite team. Rach says it's an odd combo of ingredients, but calls it "crazy, crazy, crazy good!" Serve it with a big green salad and dinner is done!
Pro Tip from Rach: You can make this recipe with any short-cut pasta, but if you want to try something new and fun, use the sriracha fusilli from Sfoglini, a company in upstate New York that Rach loves.
For more game day recipes from Rach, check out her Big "Wings" and Meat-Lover's Pizza Chili.
Ingredients
- 1 tablespoon EVOO
- 8 slices meaty bacon, chopped
- 1 bunch large scallions, whites and greens separated and chopped or thinly sliced
- 2 jalapeno peppers, seeded and chopped
- 2 inches ginger, peeled and grated or thin matchsticks
- 4 cloves garlic, chopped or grated
- Salt
- ¼ cup Shoaxing cooking wine or dry sherry
- 1 cup chicken or beef brodo or stock
- About 3 tablespoons sriracha sauce
- 2 cups passata or tomato sauce
- One 14.5-ounce can fire-roasted diced tomatoes
- 1 pound sriracha fusilli (see Tip) or short fusilli
- 2 cups shredded yellow cheddar cheese
- Cilantro and basil, to serve
Yield
Serves: 6 (or 1 John)
Preparation
Heat a large pot of water to boil for pasta.
Heat oil in a deep skillet over medium-high heat and cook the bacon until crisp, then remove. Add scallion whites, jalapeno peppers, ginger, garlic and salt and stir 2 to 3 minutes. Add Shaoxing, stock, sriracha, passata and fire-roasted tomatoes and reduce heat to keep sauce at a low bubbling simmer.
Salt pasta water and cook pasta 1 minute less than package directions. Reserve ½ cup water, then drain, combine with sauce, cheese and half the bacon and stir 1 minute. Top with scallion greens, cilantro, torn basil and remaining bacon.