I know that I am among fellow cookbook addicts. Lynne Rossetto Kasper and Sally Swift's The Splendid Table's How to Eat Supperis one of my favorite cookbooks. It is filled with delicious recipes and sound advice.
This weekend, I tried one of the pasta recipes that has just become one of my all time favorites. They write that the switching of the order of cheese and tomato sauce brings a whole new flavor to the dish. You have to give it a try.
Cheese - Gilded Linguine with Smoking Tomatoes from The Splendid Table's How to Eat Supper
5 quarts salted water extra virgin olive oil 6 slices bacon, cut into 1/4" sticks large onion salt & pepper 1/4 t red pepper flakes 5 garlic cloves, minced 28 OZ can whole tomatoes with juice plus one 14oz can drained 1 lb linguine 1 cup fresh grated parmigiano reggiano
Boil the water saute the bacon until golden. Remove and put on paper towels. Drain off all but 3 T of bacon fat. Saute the onions, s&P and red pepper flakes for about 5 - 8 mins until onions soften and start to color.
Blend in the garlic and saute for one minute. Add the canned tomatoes (you could use fresh) crushing them. Add the bacon and bring to a lively bubble and cook for 8 minutes, stirring to keep from sticking. I used the immersion blender to smooth it out.
Cook the pasta, when al dente, drain, turn it into a serving bowl and toss in the entire cup of cheese until mixed then toss with the sauce.