GetInMyGob: Home Made Squid Ink Pasta With Favourite Home Made Tomato & Bacon Lardon Sauce

Monday, 6 June 2011

Home Made Squid Ink Pasta With Favourite Home Made Tomato & Bacon Lardon Sauce

My ex boyfriend would say sorry with this pasta dish...it's that good!!

1 Pack of Bacon Lardons, smoked are more tasty but unsmoked would do too.

1 Red Onion- Diced

1 Lrg Red Pepper- Diced(The deeper the redy colour the sweeter the taste)

1 Big handful of Sundried Tomatoes (he didn't use to add these, with or without os good)

2 large cloves of garlic- smashed then finely sliced

(Your could Black Olives or Anchovies if you want to mix it up)

I try and slice everything up so its the same size and cooks at the same speed.

Add a load of Olive oil so that everything is nearly covered

Add Salt & Pepper, quite a bit of Black Pepper

1 tbsp of White Sugar

Let this all caramelise for at least 30 mins on a low heat- The longer you leave it the sweeter the sauce will be.

Add 1 tin of Plum Tomatoes, 1 big squeeze of Tomato puree, 1 big glug of red wine & simmer for 45mins, add some extra water if it's looking to thick and not liquidy enough.

MAKING THE PASTA

Squid Ink Tagliatelle made with the pasta maker, once I could be bothered to climb up and get it off the top shelf/ after being dissatisfied with my lazy 'rustic' home rolled pasta that came out a bit too thick!! Apparently always roll out pasta so it's semi transparent....NOTE TO SELF!!!

(It still came out yum and defos worth making yourself)

Squid ink Pasta for 4 people

300g '00' plain flour/ or string white flour or you can get away with just plain flour

3 mediums eggs

2 x sachets of squid ink or cuttlefish Ink (Only £1.25 from fishman Adam at the fish mongers & makes it look more interesting)

Dash of salt

Kneed for 5/10 mins, leave to rest for 20

It should have air bubbles in it when you slice into the ball of pasta- That's how you know when it's ready, plus should be springy.