Kate's Cuisine

Nov 13 2011

Kate’s Cabaret Pasta

 

3 cups spaghetti sauce $4.12
5 slices bacon, chopped $1.50
2 cups button mushrooms, stems removed $1.99
1 small zucchini, sliced $0.70
1 leek, white part only, sliced into rounds $0.75
5 cloves garlic, sliced $0.05
1/2 package penne rigate pasta $0.50
1/2 cup Parmesan cheese $0.75
Salt $0.01
Ground black pepper $0.01
1 pound ground beef $5.69
1 tablespoon dried basil $0.57
1 tablespoon dried oregano $0.37
1 tablespoon canola oil $0.07

Total Cost    $17.08
Cost per Serving    $4.27

1.) Bring a large pot of salted water to a rolling boil. Add penne rigate and cook 7 – 8 minutes, about 3 minutes before the directions on the package. When finished cooking, reserve 1 cup of the cooking liquid and drain the pasta.

2.) Meanwhile in a large skillet, heat canola oil over medium-high heat. Add bacon and cook 5 minutes, until nicely crisp. When finished cooking, use a slotted spoon to remove bacon bits and drain on paper towel.

3.) Add ground beef to pan, breaking it up as you do. Add basil and oregano, and stir to mix. Cook, until beef is fully browned. Using a slotted spoon, transfer beef to a separate bowl and set aside.

4.) To the hot pan add the leeks and the mushrooms. Cook 3 – 4 minutes, until mushrooms are just starting to brown. Then add zucchini, stir to coat in fat, and cook for another 2 – 3 minutes. Add salt, stir.

5.) To the pan add: beef, spaghetti sauce, pasta, and reserved pasta cooking liquid. Stir to thoroughly incorporate all ingredients.

6.) Remove skillet from heat and add bacon bits and Parmesan cheese to the pan; stir to mix.

7.) Serve and enjoy!

Read the Kate’s Cabaret Pasta review here

One response so far

One Response to “Kate’s Cabaret Pasta”

  1. Amber jewelryon 11 Dec 2011 at 12:45 pm

    Can’t look forward to new writes in this way.

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