Fettuccine with Smoked Tomato Sauce

Name: Fettuccine with Smoked Tomato Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 2 pounds vine-ripened tomatoes; Extra-virgin olive oil, for drizzling; Kosher salt and freshly ground black pepper; 8 ounces bacon, diced; 2 cloves garlic, sliced; 1 small yellow onion, finely diced; 1/4 teaspoon crushed red pepper flakes, optional; 1/2 cup dry white wine; Small bundle fresh oregano; Small bundle fresh thyme; 1 pound dried fettuccine; 1 tablespoon unsalted butter; 2 tablespoons chopped fresh basil leaves; 2 tablespoons chopped fresh flat-leaf parsley; Parmesan, for serving

Recipe courtesy of Michael Symon

Show: Symon's Dinners Cooking Out

Episode: Italian Feast on Fire

Fettuccine with Smoked Tomato Sauce

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

825

Total Fat

34

Saturated Fat

11

Carbohydrates

99

Dietary Fiber

8

Sugar

11

Protein

25

Cholesterol

46

Sodium

1082

Total: 45 min
Active: 30 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

825

Total Fat

34

Saturated Fat

11

Carbohydrates

99

Dietary Fiber

8

Sugar

11

Protein

25

Cholesterol

46

Sodium

1082

Total: 45 min
Active: 30 min

Ingredients

2 pounds vine-ripened tomatoes

Extra-virgin olive oil, for drizzling

Kosher salt and freshly ground black pepper

8 ounces bacon, diced

2 cloves garlic, sliced

1 small yellow onion, finely diced

1/4 teaspoon crushed red pepper flakes, optional

1/2 cup dry white wine

Small bundle fresh oregano

Small bundle fresh thyme

1 pound dried fettuccine

1 tablespoon unsalted butter

2 tablespoons chopped fresh basil leaves

2 tablespoons chopped fresh flat-leaf parsley

Parmesan, for serving

Directions

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a cooling rack over indirect heat. Place a heavy-bottomed saucepot over direct heat.
Slice the tomatoes in half. Drizzle them with olive oil and season with salt and pepper. Place the tomatoes on the cooling rack on the grill, cut-side down, to soften and take on some smoke while you make the sauce, 10 to 12 minutes.
Meanwhile, add a drizzle of olive oil to the saucepot along with the bacon. Cook, stirring occasionally until the bacon is crisp, 3 to 5 minutes. Stir in the garlic, onions and crushed red pepper flakes if using and cook until the onions soften, an additional few minutes. Add the wine. Tie the fresh herbs together with a piece of butcher's twine and add to the saucepot.
When your tomatoes have begun to soften, remove them from the grill. Remove the skins (they will come off really easy), add the tomatoes to the saucepot and season with salt and pepper. Close the grill and continue to cook the sauce until the tomatoes fully break down and the sauce thickens slightly, about 20 minutes.
Meanwhile, bring a pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Using tongs, pull the pasta out and add it directly to the tomato sauce, along with 1/3 cup of the starchy pasta water. Mix to combine. The sauce will stick to the pasta. Remove the saucepot from the heat.
Add the butter and a drizzle of olive oil to the pasta and stir to combine. Add the basil and and stir again. Serve with freshly grated Parmesan over top.
(Alternatively, you can cook the sauce and pasta over medium-high heat on a stovetop.)