Back when I used to coupon, jarred tomato sauce was pretty much always on my radar. There was usually a coupon for some brand or another, and it was pretty easy to find what I considered at the time “the good stuff” (Newman’s, Classico) for around $2. Never mind that my beloved “good stuff” was nothing more than processed, over-sweetened, homogenous-tasting tomato purée; it was only $2! If only I knew at the time I could make almost two jars’ worth of restaurant-quality tomato sauce myself—WITH BACON!—for under $3. Seriously, if you’re beholden to the jarred stuff, you need to try this. It can be whipped up in the time it takes to boil a pot of pasta, and might just make you repent your addiction to processed food* once and for all.
*(Yes, I know bacon, wine and cream are all technically processed foods. Just let me have this one.)
The amount below is enough for between 1 and 1 1/2 pounds of pasta. The basil definitely adds to the meal, but I know it’s not in season right now, so it won’t be the end of the world if you leave it out. I was lucky enough to have a few little plants plugging away in my Aerogarden.
• 2 cans petite diced tomatoes (or 1 large can): $1.19
• 1/2 cup white wine: 44 cents
• 1/2 cup cream: 50 cents
• 3 oz. bacon, cut crosswise into 1/4-inch pieces: 51 cents
• 4 cloves garlic, chopped: 4 cents
• Large handful of basil leaves (garden), torn: $0
• Salt and pepper: 2 cents
TOTAL FOR SAUCE: $2.70
• Parmesan cheese, grated: $1
• 1 lb. pasta of your choice: $1
TOTAL FOR MEAL (5-6 servings): $4.70
Set a pot of salted water on to boil for the pasta.
In a large skillet or sauté pan, cook the bacon over medium heat until crisp and fat has rendered. Remove to a paper towel-lined plate. Add the garlic cloves to the bacon fat (trust me—you don’t want to pour any out, even if it looks like a lot) and cook until fragrant, about 30 seconds. Deglaze the pan with the white wine, scraping up any browned bits. Simmer a bit until reduced by half, then add the tomatoes and cream. Simmer on medium-low while the pasta cooks, or until thickened. At the very end, stir in the basil and bacon and season to taste with salt and pepper.
Drain the pasta (do not rinse) and add to the skillet or sauté pan with the sauce. Stir gently to combine; serve garnished with the cheese and more basil, if you have it.