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Fresh Spaghetti with Tomato Bacon Sugo

What, you may ask, makes this dish so special? It’s the little things. Like the simple perfection of realllllllly good fresh spaghetti, from our friends at Deano’s (of course). Or the touch of bright, herby freshness that the basil + arugula pesto adds to every bite. Or that the charred cherry tomatoes and slow-roasted garlic in your sugo get tossed in leftover bacon fat… What? You thought we’d let any of that liquid bacon gold go to waste? Heck no. This isn’t your run-of-the-mill tomato sauce, it’s got a little spunk and sass. It might talk back to you when you say it’s bedtime, and definitely doesn’t like to share. But who can blame the sauce? Not us 😉

What’s in your bag:

  • Deano’s fresh spaghetti
  • San Marzano tomato sugo with crispy bacon, roasted garlic, blistered cherry tomatoes + Calabrian chili
  • Basil + arugula pesto
  • Rosemary focaccia

What you’ll need from home:

  • Large pot
  • Strainer
  • Tongs 

Total prep time: 10 minutes

The Spaghetti + Sauce

  1. Bring a pot of salted water to a boil.
  2. Once it’s boiling, drop in the fresh noodles and give them a stir to prevent sticking. Boil for 2-3 minutes.
  3. Test the pasta and make sure it’s the way you like it. (We prefer it al dente, with a slight chew). When it’s at that point, reserve about ¼ cup pasta water and strain.
  4. Add your sugo into the emptied pasta pot and set over medium-low heat, stirring the sauce to warm it.
  5. Add that spaghetti back to the pot and stir to make sure the sauce is well incorporated.
  6. If the sauce is looking a little thick, add a splash or two of the reserved pasta water to thin it out to your desired consistency – keep stirring and get it nice and hot!
  7. Pull out a strand of pasta and give it a taste. Season with some salt and a couple cracks of black pepper if you like!

The Focaccia

  1. This one’s easy! Throw the bread in a toaster or the oven until it is warm and the edges slightly crisped.

Use your tongs to grab a bundle of that spaghetti. As you lower the pasta into the bowl, give the bowl a spin or rotate the tongs to form a little spaghetti nest. Release the tongs! Scoop some extra sauce and dollop a little pesto on top as a final flourish. Focaccia goes on the side for scoopin’ up any leftover sauce at the bottom of the bowl. 

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!

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