This post is for the pork lovers and can be filed under "comfort food" on a cold winter night (which has been the case lately). The sauce for this pasta is primarily the bacon drippings along with a bit of butter and reduced white wine. The raisins provide a nice level of sweetness that balances the salt from the meats, while the arugula, pine nuts and rosemary add color, texture and aromatics to the dish. We used fusilli (rotini) as the pasta since its spirals help to contain the sauce and flavor. Other similar types of pasta (e.g., gemelli, torchiette,cavatappi) would also work well.
The adventures of two guys who like to bake, cook, drink and try new recipes