PINK PASTA WITH BACON AND PEAS

Pink Pasta with Bacon and Peas image

Provided by Elena Besser

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt
1 small beet, quartered
1 pound pasta, such as shells, rigatoni or bowties
1 tablespoon olive oil
One 12-ounce package bacon (8 to 10 slices), cut into 1-inch pieces
1 large yellow onion, diced
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
One 28-ounce can whole tomatoes, preferably San Marzano
1 lemon, zested and juiced
2 cups frozen peas
1 cup heavy cream
1 cup grated Parmesan

Steps:

Bring a large pot of water to a boil. Season with salt and add the beet and pasta. Cook, stirring occasionally with a wooden spoon, until the pasta is al dente. Drain, reserving 1 cup of the pink pasta cooking water. Discard the beet or save for another use.
Meanwhile, place a large Dutch oven over medium heat. Add the oil, bacon, onion, garlic and red pepper flakes. Season with salt and cook, stirring occasionally with a wooden spoon, until the bacon is cooked through and the onion is translucent, 7 to 8 minutes.
Pour the tomatoes into a medium bowl and crush them with your hands. Pour the tomatoes and juices into the Dutch oven. Stir in the lemon zest and juice, then stir in the peas and heavy cream. Season with salt to taste.
Stir in the drained pasta and reserved pasta water. Stir in 3/4 cup of the Parmesan. Serve immediately, garnished with the remaining Parmesan.