The Bacon, Mezcal, and Sun-Dried Tomato Rotini dish perfectly marries various bold and harmonious flavors to create an unforgettable culinary experience. This recipe takes the comforting familiarity of rotini pasta and elevates it with the smoky depth of mezcal, the rich creaminess of Monterey Jack cheese, and the tangy sweetness of sun-dried tomatoes. Each ingredient is thoughtfully incorporated to enhance the dish’s overall taste and texture.
The journey begins with preparing the rotini pasta, cooked al dente, to maintain its satisfying bite. This foundational element is crucial as it serves as the perfect canvas for the complex sauce that follows. The next step involves cooking the bacon until it’s irresistibly crispy. This process not only yields flavorful bacon pieces for garnish but also provides a rich bacon fat base for sautéing the aromatics.
In the same skillet, the finely chopped onion is cooked in the bacon fat until it becomes soft and translucent, releasing its sweet and savory notes. Adding minced garlic further enriches the base with its robust aroma. The star of the dish, mezcal, is then introduced. Carefully pour into the skillet; it deglazes the pan, lifting all the delicious browned bits from the bottom. As the mezcal reduces, it infuses the dish with a subtle smokiness and depth, creating a flavor profile that is both unique and deeply satisfying.
The sun-dried tomatoes are added next, bringing their intense, tangy sweetness. These tomatoes have a concentrated flavor that pairs beautifully with the smokiness of the mezcal and the savory bacon. The combination melts together briefly before adding heavy cream, which transforms the mixture into a luscious sauce. This creaminess is balanced by including shredded Monterey Jack cheese, which melts smoothly into the sauce, contributing to its rich texture and mild flavor.
To complete the sauce, freshly chopped basil is stirred, imparting a bright, aromatic freshness that enhances the dish’s complexity. The cooked rotini is tossed in the sauce, ensuring every piece is thoroughly coated with the creamy, flavorful mixture. The pasta absorbs some of the sauce, making each bite a delightful explosion of taste.
For the final touch, the dish is garnished with the reserved crispy bacon pieces, adding a satisfying crunch and smoky flavor. Crumbled cotija cheese sprinkled on top provides a tangy contrast that cuts through the sauce’s richness. Additional fresh basil is used for garnish, enhancing the visual appeal and reinforcing the herbaceous notes in the dish.
Bacon, Mezcal, and Sun-Dried Tomato Rotini is more than just a simple pasta dish; it’s quite a unique symphony of flavors and textures. The smoky mezcal, crispy bacon, and tangy sun-dried tomatoes create a delightful harmony that is both comforting and sophisticated. This dish is perfect for special occasions or whenever you want to treat yourself to something extraordinary. Whether enjoyed with family or friends, it promises to be a memorable meal that showcases the magic of combining simple ingredients into something incredible.
Bacon, Mezcal, and Sun-Dried Tomato Rotini
4
servings15
minutes30
minutes45
minutesBacon, Mezcal, and Sun-Dried Tomato Rotini is a flavorful pasta dish featuring rotini tossed in a creamy mezcal-infused sauce with sun-dried tomatoes, topped with crispy bacon, and garnished with cotija cheese and fresh basil.
Ingredients
12 ounces rotini
6 slices of bacon, chopped
1 sun-dried tomatoes, chopped
1 small onion, finely chopped
3 cloves of garlic, minced
1/2 cup mezcal
1 cup heavy cream
1/2 cup Monterey Jack cheese, shredded
1/4 cup cojita cheese, crumbled
2 tablespoons basil, freshly chopped
to taste, salt and ground black pepper
Directions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the rotini according to the package instructions until al dente. Drain and set aside. - Cook the Bacon:
In a large skillet over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon and transfer it to a plate lined with paper towels. Set aside. - Sauté the Aromatics:
In the same skillet, using the bacon fat, add the finely chopped onion. Cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. - Deglaze with Mezcal:
Carefully add the mezcal to the skillet, stirring to scrape up any browned bits from the bottom of the pan. Cook for 2-3 minutes until the mezcal has reduced slightly. - Add the Sun-Dried Tomatoes:
Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes. - Add the Cream and Cheeses:
Pour in the heavy cream and stir to combine. Allow the sauce to simmer for 5-7 minutes until it thickens slightly. Stir in the shredded Monterey Jack cheese until it is melted. Season with salt and ground black pepper to taste. - Combine with Pasta and Basil:
Add the cooked rotini pasta to the skillet with the sauce. Toss to coat the pasta evenly with the sauce. Stir in most of the freshly chopped basil, reserving a bit for garnish. - Garnish and Serve:
Serve the pasta in bowls, garnished with crispy bacon pieces, reserved fresh basil, and crumbled cotija cheese.