|The competition gets underway.|
The teams were 1) The Hubby and me, 2) my mom and dad, and 3) my brother and his girlfriend Alex. The Hubby and I decided to stick with the Creamy Bacon and Leek rigatoni because, "who doesn't like lots and lots of yummy leeks in their pasta, right," my family of smart-asses was telling me .
|Mmmmmmm lots and lots of leeks!|
|Stiff competition right there|
|Left: Creamy Tomato, Sausage, and Roasted Vegetable Linguine; Lower Right: Creamy Bacon and Leek Rigatoni; Upper Right: Creamy Cajun Chicken Linguine|
So after the competition, we had to eat pasta for two more meals until it was all finished (my brother even had some for breakfast), but with the three delicious options that we made that was not such a hard task.
It was so nice to get to spend a long weekend away with my family. The food competition is now going to be am annual event, and we are already coming up with ideas for next year. Stay tuned!
Two Years Ago: Pina Colada Fruit Dip
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- 12 ounces rigatoni
- 8 slices bacon, cut into 1/2-inch pieces
- 2 - 3 leeks (white and light green parts only), halved lengthwise, thinly sliced, and well rinsed
- Salt and pepper
- 3/4 cup heavy cream
- 2/3 cup grated parmesan cheese, divided
- Chopped fresh parsley, for garnish
Bring a large pot of salted water to a boil, add pasta, and cook according to package directions. Before draining, reserve 1 cup of the pasta water, then drain pasta.
Meanwhile, cook the bacon over medium heat in a large frying pan, stirring occasionally, until crisp, about 8 minutes. Remove bacon from pan with a slotted spoon onto a paper-towel lined plate. Discard the bacon grease, leaving 1 tablespoon of the grease still in the pan. Add the leeks to the pan, and season with 1/2 teaspoon each of salt and pepper. Cook over medium heat, stirring occasionally, until soft, about 3 minutes. Add the heavy cream to the pan with the leeks, and cook until the cream starts to thicken, about 2 minutes.
To serve, top with the remaining bacon, parmesan cheese, and parsley. Enjoy!
Recipe Source: Adapted from Food Network Magazine