Ingredients for St Louis Blues Pasta
- 1 (12 ounce) package penne pasta
- 10 ounces bacon, chopped
- 3 cloves garlic, minced
- 1 medium onion, chopped
- salt to taste
- 1 1/2 pounds collard greens, tough stems removed and chopped
- 2 cups chicken broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons hot pepper sauce, or to taste
- 1/4 cup grated Parmesan cheese
- 1 tablespoon bacon grease
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How to Make St Louis Blues Pasta
- Cook pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, cook bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon, crumble, and set aside, reserving 1 tablespoon of bacon grease in the skillet.
- Add minced garlic and chopped onion to the skillet with the bacon grease. Sauté for 3-5 minutes, until softened.
- Season with salt.
- Add chopped collard greens to the skillet and stir to coat with the bacon grease.
- Pour in chicken broth, bring to a simmer, cover, and cook for 15 minutes, or until collard greens are tender but not mushy.
- Stir in apple cider vinegar and hot pepper sauce.
- Add the cooked pasta to the skillet and toss to combine with the collard greens and pan juices.
- Sprinkle with crumbled bacon and grated Parmesan cheese.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
7g
Fat
37g
Carbs
22g
