Pasta with Bacon Meatballs and Tomatoes
These meatballs are so fabulous. Be sure the pieces of bacon are sticking out on the outside so they crisp up. The drippings make a wonderful base for the pan sauce.
Prep Time30 minutes mins
Cook Time25 minutes mins
Total Time55 minutes mins
Course: Dinner
Cuisine: Italian
Servings: 6
- 16 ounces ground pork
- 5 slices bacon cut into ½-inch pieces
- 2 cloves garlic
- 3 tablespoon olive oil
- 8 ounces small shell pasta
- 2 small shallots thinly sliced
- 2 red tomatoes coarsely chopped
- 4 cups spinach or kale, coarsely chopped
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup shaved Parmesan cheese
In a medium bowl, combine pork and bacon. Once mixed, form 1 inch meatballs. Pieces of the bacon should be visible.
In a large skillet heat olive oil over medium heat. Add the meatballs. Cook and stir until meatballs are browned on all sides and bacon is crisp, 8- 10 minutes. Remove meatballs to a plate covered with paper towels using a slotted spoon. Reserve one tablespoon of drippings in the skillet. Set aside.
Cook pasta according to directions on box. Once cooked, reserve ¼ cup of pasta water when draining.
Cook shallot in reserved drippings, over medium-high heat, for 3-4 minutes, scraping up any brown pieces. Return meatballs to skillet. Add tomatoes, cook 2-3 minutes. Add pasta and spinach, tossing to combine. Add pasta liquid to moisten pasta. Season with salt and pepper and top with shaved Parmesan when serving.