Rigatoni with Tomatoes and Bacon

This is an easy, filling, satisfying dish for a cold, rainy night. It's really good!

1/2 cup uncooked rigatoni per person
4 slices of bacon uncooked per person
1/2 can of chopped tomatoes per person
pinch of basil

Cook the rigatoni per package instructions to al dente. While pasta is cooking, chop the uncooked bacon into inch pieces. Fry the bacon in a deep flat skillet until crispy. Remove bacon to a bowl lined with paper towels, and drain the skillet. Reheat the skillet and put chopped bacon back into it. When bacon starts to sizzle again, add the tomatoes with their juice. Cook and stir until pasta is done. Add pinch of basil and stir. Drain pasta, and while it's still damp add to the skillet and stir. Continue heating for about another five minutes. Spoon pasta and sauce into bowls to serve. Garnish with grated cheese or chopped fresh parsley, if you like.

Trust me, this is good stuff.

Chopped Asparagus Salad

I got the original idea from Anne Burrel on "Secrets of a Restaurant Chef" on the Food Channel. After I'd made it once, I started doctoring it up to my taste and think I've improved it. I'll give the original recipe first, then what I did to it after. It's very simple, and very impressive. It's a great salad to take to a pot luck. The original takes only two ingredients.

Chopped Asparagus Salad
1 pound fresh asparagus (thin if possible, the size of a pencil)
1 medium red onion
1 tablespoon good quality olive oil
1 tablespoon good quality red wine vinegar

Trim the tough bottoms from the asparagus spears. Chop the asparagus so they are the size of peas. Place in a medium bowl. Chop the red onion fine, as close to the size of the asparagus as possible. Place in bowl with asparagus and toss with the olive oil and vinegar. Chill and serve.

Then I added:
1 small can sliced black olives
1 medium English cucumber, chopped to size of asparagus
2 tablespoons shredded romano cheese
1/2 teaspoon dried mint or basil
1 pinch salt

The cucumber adds a great freshness to the salad, and the olives add an element of smokiness. Cheese adds chewiness and flavor.

I suppose you could also add cold cooked shrimp, lobster, or crab, and turn it into a main course.

Enjoy!