PASTA: Hope you'll like this version of rigatoni.

RIGATONI WITH BEANS, BACON, ASPARGUS AND CRAM SAUCE:

 

 

 

1 lb. store-bought rigatoni                               

½ lb. asparagus, cut into 2-inch pieces

½ lb. lean bacon, in one piece                        

1 cp cooked haricot or cannelloni beans

1 tsp. chopped rosemary                                 

sauce:

    2/3 cup whipping cream

    4 cups chicken stock                                              

salt and freshly ground black pepper

 

 

 

Put chicken stock in a saucepan and boil over medium-high heat to reduce it by half. Add cream and rosemary and continue boiling until reduced to 2 cups total volume. Remove from heat and set aside.

 

Cut bacon into dice. Heat oil in saucepan until hot and cook bacon, stirring occasionally, until golden brown and crisp. Drain on paper towels.

 

Blanch asparagus, with heat turned off, in a large pot of salted boiling water until tender, 1-2 minutes. Remove with tongs and drain on paper towels.

 

Bring water back to a boil and cook rigatoni until al dente. Drain and keep warm.

 

Return the sauce to medium heat. Stir in the beans and half the bacon. Simmer mixture for 1-2 minutes. Add salt and pepper to taste. Add rigatoni and asparagus. Toss well to coat pasta with sauce.

 

Serve at once, sprinkled with the remaining crisp bacon.