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St. Louis Blues Pasta Recipe

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This recipe for St. Louis Blues Pasta, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deb Dakken - Northwood-Kensett
Added: Friday, April 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound penne or other medium pasta shape
1/2 pound bacon
4 cloves garlic, chopped
1 cup onion, chopped
1 can spinach
1 14.5 oz. can chicken broth
1 Tablespoon vinegar
1 teaspoon hot sauce
1/2 cup Parmesan cheese, grated

Directions:
Directions:
Cook pasta according to directions, drain.
While the pasta is cooking, cook bacon in a large skillet until crisp. Remove bacon from pan, crumble and set aside. Pour off all but 1 tablespoon bacon drippings. Saute onion and garlic in the remaining drippings. Sprinkle with salt. Add spinach and stir to coat with the the drippings. Add the chicken broth. Heat to a simmer. Stir in vinegar and hot pepper sauce and heat through. Mix with the cooked pasta. Sprinkle with the Parmesan cheese and bacon crumbles. Serve immediately.

Personal Notes:
Personal Notes:
This is a variation of one of the top ten in a national pasta recipe contest. It gets students to get out of the "red or alfredo sauce mode".

 

 

 

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