Jacques-Imo Pasta

I don't know what it means I just like the word(s). It comes from from a Mardi Gras Song, "Iko". Kind of gives you an impression of by mood when I was preparing dinner Tuesday night.

There was Apple Bread to bake to take to work, the homegirlz were wrapping presents for their friends, I had presents to wrap. We are preparing for a two week visit from my Mother who arrives Sunday. Actually, I was very excited about all of the activity to the point of being slightly hyper; if you can believe a forty-something woman can be hyper.

I knew I wanted pasta but I wanted something different. I was even plotting how to sneak in mushrooms and green things into dinner. Some of you may remember the homegirlz are revolted by mushrooms and anything green. I needed to be crafty; forget that, I was going for it.

Jacques-Imo Pasta -

Heat 1 tablespoon of extra virgin olive oil in a high-sided pot over medium high heat. Brown 3 slices of smokey bacon chopped. When bacon is halfway cooked add 1/2 small onion finely chopped, 1/2 lb. baby bella mushrooms. Season with salt and pepper and saute until mushrooms start turning golden brown. Add 1 bay leaf, 1 clove of garlic minced and one 28 ounce can of crushed tomatoes. Lower heat to simmer and season with salt and black pepper. Cover and let simmer while you boil 1 lb. of penne rigate pasta to al-dente and drain.

Add one cup of heavy cream just to blush up the color a bit.

I was having a hard time getting a picture after the blush due to the steam of the boiling pasta.

After the pasta is drained, return pasta to the pot and sprinkle liberally with dried basil. Pour Jacques-Imo sauce over pasta and gently fold to coat pasta with sauce. Add 1 cup of froze geen peas, they will heat up with the heat of the pasta and sauce.

Garnish with shaved Parmigiana-Reggiano.