Everyone loves pasta, but with this sauce you will have a totally new dish. Make ahead and boil your favorite pasta (tastes best with thick spaghetti) to have dinner ready in a few minutes! I like to make a large quantity and use the leftover, a couple of days later.
- 8 large bacon slices
- 1 medium onion, chopped
- 1 large can whole-peeled tomatoes (28 oz or about 800 g), pulsed as per instructions below*
- 1/2 teaspoon garlic powder
- 1 teaspoon sugar
- 2 teaspoons Greek Extra Virgin Olive Oil
- 5 tablespoons heavy cream
- Salt & pepper to taste
*Note: For all the recipes that call for tomato I always use whole canned tomatoes -unless I have fresh tomato on hand- and, depending on the recipe I either (a) pulse without the can juice into a food processor for just a few seconds, until crushed, used for this recipe, or (b) pulse into a food processor with the can juice, for a longer time, until pureed for a smooth sauce, or (c) dice the tomatoes with a paring knife for diced tomatoes.
In a large non-stick pan with lid, heat 1 teaspoon olive oil, and fry bacon on both sides for a few minutes. Remove bacon and let extra fat drain over paper towel. Chop into about 1/4 inch (or 1 cm) pieces. Set aside.
Discard fat from pan and wipe pan with paper towel. Add 1 teaspoon olive oil and the chopped onion and cook for a couple of minutes until soft. Add crushed tomatoes, plus the juice from the tomato can, garlic powder, sugar, salt & pepper. With lid on top, cook sauce for about 20 minutes over low-medium heat. When ready, add bacon pieces and heavy cream, bring to boil for about 30 seconds.
Serve on top of your favorite pasta. I personally think that grated cheese isn’t needed!