Penne Pasta with Peppers + Bacon (with Jovial Foods Pasta).

I chose this meal as my birthday dinner once.  I have a picture of all my friends sitting around our dining room table leaning in for the picture to be taken, the table set just so by my Mom.  I have a short haircut and I’m pretty sure my teeth are post-braces if I’m not mistaken.  I think I was a sophomore or junior in high school.  It’s always been a favorite meal of mine, and a favorite birthday celebration of mine too.  My Mom put no limits on how many could come for dinner, so our long dining room table was surrounded by my friends, many of whom I’m still friends with to this day.  I don’t remember what dessert was afterwards, and I know they didn’t sleepover, but we definitely feasted and it was this meal that we feasted on.

Since becoming a grown-up and having my own kitchen, I’ve made it a few times.  It’s one of those meals that has a little bit of every single thing you’d want in one meal.  You’ve got the salty bites of bacon, the sweet nearly caramelized onions, colorful peppers with a bit of crunch left, the tangy bites of Locatelli cheese (my absolute favorite cheese to use in a recipe calls for something in the parmesan family; or in any Italian dish that needs cheese, really.), and the clean taste of parsley which also makes the dish so pretty, I think.  It’s all held together with some butter and olive oil and, if you’re me, a little bit of the bacon fat too.

When I have Jovial’s pasta in the pantry, though, I’m way more eager to get in the kitchen and make a pasta dish.  Their pasta is just better.  It’s made from “einkorn wheat” which basically refers to the wild species of wheat (also known as the original, oldest species of wheat before we hybridized it thus removing much of what was good about it).   People with gluten sensitivity can consume einkorn (note: it’s still not safe for those with celiac disease.).  It contains 40% more protein and less starch than modern wheat. It has a ton of B vitamins and trace minerals with higher antioxidants.  And also very important… it’s delicious.  

Penne Pasta with Peppers and Bacon

serves about 4 (I double it)

1 lb. penne pasta

2-3 sweet bell peppers (combo of red, orange, yellow)

1/3 cup onion chopped fine

3 T olive oil

4 T butter

6 oz. bacon (I sometimes do more)

1/3 cup freshly grated parmesan (or Locatelli, if you’re me!)

3 T fresh parsley, chopped

salt/pepper

Chop peppers and onions.  Put onion, oil, and butter into skillet and sauté on medium-low.  When the onion becomes translucent (I do it a little longer so it’s more caramelized), add peppers and cook about 6-8 minutes so they’re soft but still have some crunch.  Add some salt and pepper.  Cook bacon separately and remove from pan.  You can reserve some of the bacon fat to add it to the pasta (or sometimes, I’ll cook the peppers in the bacon fat).  Remove both bacon and your vegetables from heat and set aside.  Crumble or chop your bacon into small pieces.  Cook your pasta according to the directions.  Toss at once with the veggies/butter/oil mixture and with your chopped/crumbled bacon (and some bacon fat if you’ve reserved it).  Add your grated cheese, fresh parsley, and toss again.  If it seems too dry, add a bit more olive oil or butter.  And if you do put it away for another day, it may need a bit more “liquid” the next day as the pasta will have absorbed it.  Bon appetit! 

P.S. Check out their site to enter to win a trip to Italy–including cooking classes at a Tuscan villa!  And also, use code TALESOFMEANDHUSBAND for 10% + free shipping off anything but the grain mill.  They also sell flour, olive oil, jarred tomatoes, gluten-free cookies, and more.  Valid through March 31.

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