I hope you’re still not tired of pasta aglia e olio yet because I’m still discovering so many wonderful variations. Apart from the basic spaghetti aglia e olio, I’ve cooked a variation with sun-dried tomatoes and, more recently, with mussels on the half shell.
This time, I took the variation with sun-dried tomatoes a step farther by adding bacon and crumbled Hungarian sausage meat. The result is a pasta dish that is very meaty yet still light and fresh. So delicious! So perfect for the summer!
- 80 to 90 g. of spaghetti (or your preferred pasta shape)
- 50 g. of thinly sliced bacon, cut into strips
- 50 g. of Hungarian sausage, or other spicy sausage, meat crumbled and skin discarded
- 4 tbsps. of extra virgin olive oil
- 4 tbsps. of minced garlic
- 4 tbsps. of chopped sun-dried tomatoes
- juice of half a lemon
- salt, to taste
- a small handful of roughly chopped parsley
- a small handful of finely sliced basil
- grated Parmesan cheese, optional
- Cook the spaghetti per package directions in generously salted water.
- While the pasta cooks, heat a frying pan. Add the bacon and crumbled sausage meat and cook over medium-high heat until lightly browned.
- Scoop put the meat with a slotted spoon and transfer to a plate or shallow bowl.
- You have the option of discarding the fat rendered from the bacon and sausage meat. I didn’t.
- Pour the olive oil into the pan. Over medium heat, cook the garlic until lightly browned. Add the sun-dried tomatoes and cook, stirring, for another 30 seconds. Return the bacon and sausage meat to the pan and cook for a few seconds longer until the meats are heated through. Turn off the heat.
- Drain the pasta, add to the garlic, tomatoes and oil. Toss. Pour in the lemon juice. Toss some more. Add the parsley and basil, and toss again. Taste the pasta. If it needs more salt, add more salt.
- Divide the spaghetti aglio e olio with bacon and Hungarian sausage between two bowls. Sprinkle with parmesan cheese, if using, and serve.