Sun-dried Tomato, Hickory Linguine

Directions

• Step 1 Bring a large saucepan, filled with water, to a boil over high heat. Open the packages of sun-dried tomatoes and toss into the boiling water. Reduce to a simmer and boil for 15-20 minutes or until the tomatoes are soft and pliable. Remove from heat and reserve the cooking liquid, which you will use to thin out the sauce. After the tomatoes have cooled, cut them into strips and reserve.
• Step 2 While the tomatoes are rehydrating, remove the papery, outer skin from 4 large garlic cloves. My favorite way of doing this is to cut off the part where the root was attached to the bulb. Then, I use the flat side of my knife to press down on the garlic. This typically loosens the outer skin, so peel it off and mince enough for 2 T. of garlic, reserving it in a small mixing bowl.
• Step 3 Next, peel the outer skin off a large yellow onion and use a food processor or dice it by hand until it yields 3 cups. Set it aside in a bowl separate from the garlic. Lastly, shred 1 cup of fresh Parmesan cheese if it comes in a block. If it comes already shredded, just measure out one cup. Reserve the cheese in its own bowl separate from the garlic and onions.
• Step 4 Now, fan out 9 strips of bacon in a cold, unheated 12-inch skillet. Start off at medium-low heat, turning the temperature up to medium as the bacon begins to release its fat. Then, halfway through, be sure to flip the bacon with a fork or pair of tongs. Keep cooking until the fat or white parts turn translucent. The total cooking time ranges from 8 to 15 minutes, depending on the thickness of the cut and how crispy you prefer it. Lastly, remove the bacon from the pan and reserve the bacon drippings.
• Step 5 Next, toss your onion in the same pan with the bacon drippings and sauté for 5 minutes. Then, add the garlic and 1 T. of butter, if the onion and garlic are sticking, and sauté for 5 minutes more. After this, add the tomatoes and sauté for another 5 minutes. Cool for 15 minutes.
• Step 6 Now, add the onion, garlic, bacon, and tomatoes to the basin of a blender or food processor, except for ½ cup, which you will add back to the sauce after puréeing for texture. Then, pour ¼ cup + 2 T. of reserved tomato liquid, ¼ cup of oil, and 1 cup of Parmesan cheese into the blender. Purée until all ingredients are blended. Note: you may need to add an additional 2 T or more of reserved tomato liquid if the sauce remains too thick. Then, spoon the ½ cup of chunky garlic, onion, tomatoes, and bacon mix back into the sauce and stir.
• Step 7 Finally, take an 8-quart stockpot and fill it with 6 quarts of water and 1 T. of sea salt, bringing it to a rolling boil over high heat. After the water has come to a boil, add the pasta, and wait until it reaches a rolling boil, again. Cook the dried linguine for 9-13 minutes or the fresh linguine for 3-5 minutes or until the pasta is cooked to your liking. Just be vigilant to stir the pasta, so it doesn’t stick to the bottom of the pan. In the meantime, heat 1 ¾ cups of sauce in a saucepan and turn it down to low when it’s hot. Then, when the pasta is done, pour it into a colander to drain the liquid and transfer the pasta to the pan with the Bolognese sauce. Stir to incorporate. Serve when hot. Garnish with extra shredded Parmesan cheese. Enjoy!