Best Spaghetti With Smoky Tomatoes And Onions Recipes

FETTUCCINE WITH SMOKED TOMATO SAUCE

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a cooling rack over indirect heat. Place a heavy-bottomed saucepot over direct heat.
• Slice the tomatoes in half. Drizzle them with olive oil and season with salt and pepper. Place the tomatoes on the cooling rack on the grill, cut-side down, to soften and take on some smoke while you make the sauce, 10 to 12 minutes.
• Meanwhile, add a drizzle of olive oil to the saucepot along with the bacon. Cook, stirring occasionally until the bacon is crisp, 3 to 5 minutes. Stir in the garlic, onions and crushed red pepper flakes if using and cook until the onions soften, an additional few minutes. Add the wine. Tie the fresh herbs together with a piece of butcher's twine and add to the saucepot.
• When your tomatoes have begun to soften, remove them from the grill. Remove the skins (they will come off really easy), add the tomatoes to the saucepot and season with salt and pepper. Close the grill and continue to cook the sauce until the tomatoes fully break down and the sauce thickens slightly, about 20 minutes.
• Meanwhile, bring a pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Using tongs, pull the pasta out and add it directly to the tomato sauce, along with 1/3 cup of the starchy pasta water. Mix to combine. The sauce will stick to the pasta. Remove the saucepot from the heat.
• Add the butter and a drizzle of olive oil to the pasta and stir to combine. Add the basil and and stir again. Serve with freshly grated Parmesan over top.
• (Alternatively, you can cook the sauce and pasta over medium-high heat on a stovetop.)

SMOKED TOMATO PASTA SAUCE

Steps:

• Make an aluminum foil "basket" that fits on the top of your smoker rack and allows clearance between the top of the basket and the lid and sides of the smoker.
• Place the tomatoes, whole garlic cloves, and 1/2 cup fresh basil in the basket. Drizzle with olive oil.
• Place 2 to 4 Tablespoons of wood chips in the bottom of your smoker. (I use Apple for this). Assemble smoker according to manufacture's directions.
• Place smoker on burner on high.
• Cover when wisps of smoke begin to rise, and cook 45 to 60 minutes on medium low.
• Remove from heat, keep covered an additional 10 minutes.
• Uncover. Remove the basil and throw it out. (It is bitter and has given all it's flavor out).
• Remove the garlic pods. If you didn't peel them, squeeze the soft garlic out of the peel. Put the garlic into a medium bowl and mash it with a fork.
• Carefully tilt the aluminum basket into the small bowl and pour the liquid into the bowl (about 1/2 cup of tomato juices).
• Chop the tomatoes and add them to the bowl. Add the remaining 1/2 cup fresh basil, the caramelized onions and salt. Taste and add additional salt if needed. (We used a pinch of smoked salt and it was amazing).
• If you prefer a smoother sauce, puree some or all with your blender or food processor.
• Serve over cooked pasta with some grated fresh parmesan.

SMOKED SAUSAGE WITH PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the sausage, mushrooms, garlic and basil in oil until mushrooms are tender. Drain pasta; add to the sausage mixture. Add the tomatoes, salt and pepper; toss gently. Heat through. If desired, top with additional fresh basil and grated Parmesan cheese.