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New York Jets Breakfast PastaReport Violation
Brimming with bacon and topped with plain yogurt, this morning-tailgate dish requires a little at-home prep before being finished on the parking-lot grill come game day. Recipe courtesy of Jets/Giants fan Peter Rosenberger.
- 1 pound(s) rigatoni
- 1 pound(s) bacon, cut into 1-inch pieces across the strips
- 3 clove(s) garlic, sliced
- 13 tablespoon(s) (or more as needed) olive oil
- 1 large onion, cut to 1-inch dice
- 2 tablespoon(s) fresh oregano
- 2 tablespoon(s) fresh thyme
- 1 tablespoon(s) fennel seeds
- Grated Asiago cheese (optional)
- Salt, to taste
- Pepper, to taste
- 1 quart(s) non-fat or low-fat plain yogurt
- Sumac, for garnish
- Pregame preparation: Cook the rigatoni al dente and refrigerate in a 1-gallon ziplock bag. In a pan over medium-low heat, cook bacon together with sliced garlic and a generous amount of black pepper. Remove before fully cooked and set aside.
- Wipe out the bacon pan and add 5 to 6 tablespoons olive oil, onions, and a pinch of salt, and sauté 4 to 5 minutes. Remove from heat, add onions to bacon/garlic mixture, and refrigerate.
- Clean herbs (if using fresh) and refrigerate.
- Tailgate cooking: Place an iron skillet on the grates of a medium-hot grill and allow the skillet to warm for a minute or two. Make sure your skillet doesn't get too hot.
- To the warm skillet, add 8 to 10 tablespoons of olive oil, the precooked pasta, bacon-and-onion mixture, oregano, thyme, and fennel seeds and toss to combine. Sauté and stir frequently to cook evenly until pasta begins to brown and get crunchy (15-18 minutes). Be patient — it will smell great and your audience will simmer with anticipation. Optional: Sprinkle some grated Asiago cheese while browning; add salt and pepper to taste (keep in mind there is plenty of salt in the bacon and cheese) while everything is cooking in the skillet. Open and gently stir yogurt until it has a smooth and creamy texture.
- When the dish is colorful and sizzling nicely, remove skillet from heat and distribute the pasta on small plates for your tailgaters. Top each portion with 2 to 3 tablespoons yogurt, sprinkle with sumac, and serve immediately.