Saturday, May 20, 2017

Penne Rigate with Yellow Squash, Hickory Smoked Bacon and Onion en Bourbon Sauce






     A Savory Southern Style Pasta!
     Yellow Squash is a favorite in southern states.  Southern style Yellow Squash is almost always slowly cooked with butter, onions, salt and pepper when it is served as a side dish.  This way of cooking Yellow Squash yields a unique simple flavor that causes a craving for more.
     Just like Zucchini, a tasty pasta entrée can be made with Southern Style Yellow Squash.  Hickory Smoked Bacon and Kentucky Sour Mash Straight Bourbon gives today's pasta sauce a rustic flavor that cannot easily be described.         

     Penne Rigate with Yellow Squash, Hickory Smoked Bacon and Onion en Bourbon Sauce:
     This recipe yields 1 hearty portion (or 2 petite side dish portions).
     Just like with Italian pasta, only enough sauce should be made to coat the pasta with flavor and the pasta should not be swimming in sauce.
     Step 1:  Cook 1 portion of medium size Penne Pasta in boiling water, till it becomes al dente.
     Cool the pasta under cold running water.
     Drain the water off of the pasta.
     Toss the pasta with 1/2 teaspoon of vegetable oil and set it aside.
     Step 2:  Select a Yellow Summer Squash that is about 6" in length.  (Enough for 1 cup to 1 1/4 cups of sliced squash.)
     Cut the yellow squash lengthwise into quarters.  
     Cut the squash core off of each quarter.  
     Finely chop the squash pulp and set it aside.
     Cut the seedless Yellow Squash sections into large bite size pieces and set them aside. 
     Step 3:  Heat a wide sauté pan over medium/medium low heat.
     Add 2 teaspoons of unsalted butter.
     Add 1/2 teaspoon of vegetable oil.
     Add 1 1/2 tablespoons of coarse chopped Hickory Smoked Bacon.
     Sauté till the bacon is a light golden brown color.
     Step 4:  Add the Yellow Squash and the fine chopped squash pulp.  
     Add 1/3 cup coarse chopped onion.
     Add 1 teaspoon of minced white part of a green onion.
     Sauté till golden highlights start to appear on the vegetables.
     Step 5:  Add just enough flour, while stirring to soak up the excess grease in the pan and to make a roux.  (About 1 tablespoon.  The roux should not be thick and pasty!)
     Stir till the roux combines.
     Step 6:  Add 1 cup of chicken broth.
     Add 2 1/2 ounces of Straight Sour Mash Bourbon.
     Add 1 small pinch of ground sage.
     Add 1 small pinch of thyme.
     Add 1 small pinch of ground celery seed.
     Add sea salt and black pepper to taste.
     Bring the sauce to a gentle boil.  Stir as the sauce thickens.
     Step 7:  Reduce the temperature to low heat.
     Add 3/4 cup of milk.
     Gently simmer and reduce till the sauce is a thin consistency that can coat a spoon.
     Step 8:  Add the reserved portion of Penne Rigate Pasta.
     Toss the ingredients together.
     Simmer till the sauce clings to the pasta.
     Step 9:  Remove the pan from the heat.
     Mound the pasta in a shallow bowl.
     Sprinkle 2 pinches of minced curly leaf parsley over the pasta.
     Serve with fine grated Cheddar or Parmigiana Cheese on the side.  (optional)

     This pasta has an unbelievably good tasting Southern style Yellow Squash flavor! 

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