Ama- what? It’s a red sauce that’s slightly spicy. And it has bacon. I’m sure there is scientific research out there that says bacon makes everything better. This dish is no exception. The beet greens aren’t just a way to throw something fresh into a pasta dish, their flavor becomes a cornerstone of this fantastic dish.
When we made it, we used 4 cheese tortellini from Costco, but you can use whatever pasta you have on hand. Top suggestions are spaghetti or penne. If you want to get adventurous, look for bucatini.
5 slices of bacon (no flavored bacon, a little smoke is fine), sliced into 1/4 inch wide slivers
1 lb Your choice of pasta
Half a yellow onion, diced
2 cloves minced or 1 teaspoon granulated garlic
1 tablespoon fresh or 1 teaspoon dry thyme
1 tablespoon fresh or 1 teaspoon dry oregano
Several pinches salt
Several pinches pepper
Pinch crushed red pepper
2 cans crushed tomato
1.5 tablespoons balsamic vinegar
Mushrooms (optional), quartered
2 tablespoons butter
12 oz beet greens chopped in 1 inch slices
Parmesan to finish
Sauté bacon on medium low heat. Once thoroughly cooked, remove and set aside.
Start water for pasta. Keep working on the sauce while preparing pasta according to directions.
Sweat (low heat sauté) onion, garlic, thyme, oregano, a pinch of salt, pepper, and crushed red pepper 15 minutes, or until onions are translucent. Add crushed tomatoes. Add balsamic vinegar. Simmer for 15 minutes uncovered.
In a separate pan, sauté mushrooms and beet greens in butter. Add a pinch of salt and pepper. Greens will wilt down quite a bit. Once sauted, add into the red sauce. Keep on low heat until ready to serve. Add half of the bacon, the rest is saved for garnish.
Serve sauce over pasta, finish with the rest of the bacon and parmesan.