Today I bring you my Christmas present. Well one of them.
Carlene bought me some fancy black and white farfalle pasta (now pasta for Christmas would be like coal for some people, but I was excited!) for exclusive use with the blog and I finally got around to cooking it. I was really hungry and wasn’t sure how to use it, so I went for something quick and simple.
You can find similar pasta on Amazon here:
Now let’s get to the recipe!
Potato Bacon Pasta
- 1 Can of Campbell’s cream of potato soup (284 ml)
- white onion
- 250 grams of pasta
First things first, bring a pot full of water to a boil and put your pasta in, cooking until desired tenderness. While all this is going on grab a sauce pan and two frying pans to caramelize your onions and fry your bacon. Typically when somebody cooks bacon in our house, we make lots and just freeze the leftovers, so in my case I just took it out of the freezer and added it to the sauce. But for those who have no bacon you’ll have to fry some up! For your onions just add about a tablespoon of butter to your pan and add as much sliced onion as you would like (I used about half an onion) cooking on medium heat until caramelized.
While this is happening dump the contents of the cream of potato soup into your sauce pan, cooking on medium heat and adding milk until you reach a consistency you like. Once the soup mix begins to smooth out add your bacon and let it cook until your pasta is cooked. Once everything is done, strain your pasta, put it back in the pot or a serving bowl, add the onions and sauce and mix it all up. That’s it!
My favorite kind of recipe, nice and easy!
First time I see pasta that looks like that…very interesting. But I doubt that it would catch on (black coloring in food doesn’t look edible).
You may be right that it’s not artisanal. Although I believe if it’s hand-made of high quality ingredients, whether dried or fresh, it would fit the definition, no? From looking at your pasta, it appears to be artisanal and I believe the black portion of the pasta is made so by squid ink. I did see a site that sells pasta that looks very similar to the kind you used. Here is part of the description: Made by a family that operates one of the finest pasta factories in the world located in Puglia, Italy. The black is natural squid ink that is added in a special process to traditional bowtie shaped pastas. This is a feat that is not simple to perform, and still have the pasta hold its shape and color structure while cooking. Made from premium durum wheat.
Now the thing is, I tried to go there with you! I did! I swear. And I am not an anti-canned soup person. I’ve got some in the pantry right now. But that pasta is just too pretty and special for canned soup, man!! I’m all for easy and quick. How bout some olive oil and bit of grated parmesan, romano or asiago (says my husband). How bout something red with that beautiful black and white like some chopped red bell pepper! The quick and easy list is endless.
I promise to read your blog and try to be more positive in the future, ok? I just couldn’t be today. 🙂
Well I really wish I had the bag so I could check the ingredients, perhaps it was, but i’m not quite sure. It was only around $5, which leads me to believe it’s not too fancy (I saw the stuff that matched your description on amazon.com and it wasn’t the same company though). I rarely cook pasta, but next time I think I will take your advice, olive oil and some asiago sounds delish! I understand your aversion to canned soups, but my palate for fine ingredients is still growing (as I am only 22), so I’m still learning. 😉
@Michelle – It tasted just like regular pasta!
You are 22?! Well good for you that you are cooking anything more than Frito Pie! And I swear I DO NOT have an aversion to canned soup!
I just happened upon this pasta as well (i got the same one you have, and also one that’s blue and black). I was wondering if it had any taste to it. I noticed on the blue one the ingredients listed curacau liquer and i know that’s usually orange flavored (at least the one i drink is).
To each his own but artisanal pasta and CANNED soup? I don’t get it.
Well I wouldn’t call it artisanal pasta, it was just a small bag my sister found at Homesense. Now if it was fresh pasta I certainly would have done more than canned soup! (I am a guy though, so when I’m hungry I want to EAT! This was the fastest way to do just that).
Wow. This pasta looks… weird and amazing 🙂 And I love that you kept it simple with it — with such pasta, doing too much would overload the dish I think. Great recipe! Now if I can only find the same farafalle… 🙂
Beautiful! Who makes the pasta?