Bacon and raisins may seem like an odd combination for a pasta dish, but my daughter likes both and I felt like experimenting a bit. I kept the preparation very simple, so I could really taste how the raisins worked with the pasta. Other than being slightly sweeter, there was little difference from using sun-dried tomatoes.Print
Bacon and Raisin Cappellini
- 1/2 box cappellini
- 3 strips center cut bacon (sliced across width into 1/4″ wide pieces)
- 2 tsp olive oil
- 1/4 cup raisins
- 1/2 cup chicken stock
- 1/2 tsp. Italian seasonings
- Bring pot of salted water to a boil, cook cappellini to a very al dente point (should still be a bit firm)
- Add bacon and olive oil to non-stick saute pan (on med-high heat).
- Once bacon is crisp, add raisins and Italian seasonings. Cook for about 1 minute, while stirring.
- Pour in chicken stock, bring to rapid boil, then add partially cooked cappellini. Stir consistently.
- Once the liquid is mostly absorbed, take pan off stove and serve.
This would go nicely with a sweeter meat dish. Leftover pulled pork would certainly team well with it.