I have read several books in Kate Carlisle’s Bibliophile Mystery series and have loved each of them…while vowing I will finish the ones I missed! When I met up with Kate at Left Coast Crime (by this point you’re probably thinking I’m an author stalker!!!) we talked about her books and the lack of recipes included in most of them. Kate told me she had created some wine based recipes for her newest book, RIPPED FROM THE PAGES, and even though they weren’t included in the book, she was happy for me to share her Pasta with Bacon and White Wine Sauce recipe with you. You can also visit her website for more recipes that she developed with this book in mind. (You can find the Links to Authors on the right sidebar.)
RIPPED FROM THE PAGES takes book restoration expert, Brooklyn Wainwright, and her boyfriend, Derek Stone, back to Dharma, located in Sonoma wine country. They are remodeling their loft apartment in San Francisco and agree to housesit for one of Brooklyn’s parents’ neighbors for two months. Under the guidance of Guru Bob (although no one would dare call him that to his face) Dharma’s winery is finally building a wine cave tasting room and the entire town shows up to watch the giant roadheader punch through the solid rock.
The project has barely started when the machine bores through a wall instead of rock. No one knew the inner room existed and Brooklyn tags along with her brothers and Derek, to investigate. Peeking into the fractured wall, Brooklyn finds the room filled with antique treasures… and a dead body. Once the wall is opened, they examine the body and discover the man, Jean Pierre Renaud, was shot and had then been enclosed in the room for 70 years! Brooklyn looks through the man’s suitcase, searching for clues, and finds a French 1867 Jules Verne book, Journey to the Center of the Earth. Inside the book are inscriptions, written in blood, along with a map. The inscriptions were written by Jean Pierre Renaud and Guru Bob’s grandfather, Anton, when they were young boys.
Brooklyn’s pursuit into finding answers for the 70-year-old mystery takes her into the history of war-torn France and the families who suffered and escaped Nazi occupation. Guru Bob’s grandfather had been in charge of spiriting his village’s treasured heirlooms out of the country and safeguarding them until after the war. But instead of the treasures being returned, they disappeared. As word of the priceless find spreads around the country, Dharma is flooded by news reporters and tourists anxious to see the works of art…or even get their hands on them. When Guru Bob’s elderly Aunt Trudy is attacked in her home and her companion murdered, Brooklyn’s search for the culprit becomes personal.
There are so many things to love about RIPPED FROM THE PAGES! Kate does a fantastic job of setting the stage for making you feel like you’re a part of the story…and will make you want to go visit Sonoma wine country soon! You can feel the rumble of the huge machinery, choke on the dust trying to get into the room, and of course taste the delectable wines Dharma is famous for. She also effortlessly incorporates elements on how to restore a book, without detracting from the story. It was wonderful spending time in Brooklyn’s hometown with the memorable characters (I love Brooklyn’s mom, Becky!) who added to the authenticity of the story. Of course the plot will keep you on the edge of your seat and it was a complete surprise when the answers for both the 70-year-old mystery and the current day mystery were revealed.
And just as Kate is a talented author, she is also a talented recipe developer! Pasta with Bacon and White Wine Sauce, with it’s simple yet fresh ingredients, combines to make a memorable, easy to make dish. Thank you, Kate, for allowing me to share your tasty recipe!
I have an autographed hardover copy for one lucky winner! Please use the Rafflecopter box located below the recipe to enter. Contest is open to U.S. residents only and ends Monday, May 2, 2016 at 11:59 pm PST. Winners will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)
If you are not the winner, be aware that the Mass Market Paperback version of RIPPED FROM THE PAGES is releasing May 3rd, so be sure to pick up a copy!
Pasta with Bacon and White Wine Sauce
Ingredients
6 medium tomatoes
8 slices of bacon, chopped
6 baby portobello mushrooms, quartered
2 cups white wine
1 cup heavy cream
1 teaspoon sugar
1/4 teaspoon red pepper flakes
8 ounces dried spaghetti (gluten-free pasta is fine too)
Parmesan
Salt & Pepper
Instructions
Heat water to boiling, but don’t put the spaghetti in it yet. Instead, submerge the six tomatoes in the boiling water until their peels split, then put them in a bowl of ice water to cool them down.
After they’re cool, peel them, seed, and roughly chop.
Cook the spaghetti according to package directions.
Preheat a round pan with deep sides over medium heat. Cook bacon pieces in the pan until sizzling but still pink, stirring often.
Add the mushrooms and saute until the bacon is crispy. Set the bacon and mushrooms aside.
Drain all but 2 tablespoons of the oil.
Add the white wine to the hot pan. Simmer for five minutes, then stir in the cream, sugar, and red pepper flakes.
After three minutes, add the bacon, mushrooms, tomatoes, and spaghetti. Toss to coat thoroughly.
Season with Parmesan cheese, salt, and pepper to taste.
Tips
It will be easier to chop the bacon into small pieces if you freeze the bacon slices while you gather the ingredients, then chop.
Reserve a couple tablespoons of the bacon and mushroom after crisping, and use for garnish.
I like a thick sauce that really clings to the pasta. There are two tricks to thickening this mouthwatering sauce if that’s your preference: You can cook the spaghetti to 1 minute under al dente. Drain and immediately add to the sauce as called for above, but simmer together 2 – 3 minutes, until pasta reaches your desired firmness. The starch from the pasta will thicken the sauce as it absorbs. Stir in 2 – 3 tablespoons grated Parmesan cheese
Alternately, mix 1 teaspoon cornstarch with 1 teaspoon cold water or wine. Stir dissolved cornstarch into the sauce just before adding the tomatoes and bacon. Allow the mixture to simmer for 1 minute then add 2 – 3 tablespoons grated Parmesan cheese and proceed with the recipe directions.
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I love to make pesto sauce for pasta, because it’s a no-cook sauce! I also use macadamia nuts instead of pine nuts, pureeing them in a food processor with olive oil until they are super creamy before adding the other ingredients. I’d share my recipe but I don’t have one…it’s just a handful of this and a pinch of that 🙂
This looks awesome, my daughter does a great deal of the cooking for me, so will get her to make this for me.
Bacon makes everything better! Spaghetti is easiest go-to for me. Thanks!
Fettuccine is so much better.
I love Alfredo sauce. I prefer angel hair pasta. Love pesto also! Thanks for sharing your recipes!
My dad cooks very good garlic parmesan pasta.
My grandma’s corn casserole with uncooked spaghetti in the bottom. Then corn mild etc. poured on top.
My veggie lasagna is something I like to make. Everyone enjoys it.
My fave is shrimp fra diavolo with linquine
Looks great!
I recently had some lovely brie like cheese that had blue veins in it. I sauted onions and mushrooms, added some fresh parsley, and then cooked penne pasta. Into this I put chunks of the cheese and some of the pasta cooking water to make a sauce.
It was delicious.
My go to pasta dish is just about any pasta with butter and garlic with grated bourbon cheese on top – YUM! Also good is fettuccine with butter and garlic, tomatoes, feta cheese and a tiny bit of mint~
Pasta, bacon and wine !! This is a must try recipe ! [email protected]
I love pasta! This will be a good one to try. My favorite go-to pasta dish has to be Alfredo. I try to add a little something to make it different every time…fresh tomatoes and basil, ham and peas, or my favorite shrimp and artichokes. Thanks, Kate! Thanks, Cinnamon!
I love shrimp with alfredo sauce and angel hair pasta. My all time favorite.
My favorite go to Pasta dish is “semi homemade” bowties and meatballs alfredo tied with my Spaghetti and meatballs with my semi-homemade spaghetti sauce.
I have got to try this dish, it sounds wonderful. I have two go to pasta dishes, one is a lemon garlic chicken over pasta and shrimp scampi over pasta.
My family loves bow tie pasta, shrimp and artichoke hearts in a white sauce – so good!
Chicken & Artichoke Pasta is my family’s favorite but I can’t wait to try this!
Shrimp and angel hair pasta
I love lasagna. And I would love to win a copy of RIPPED FROM THE PAGES. Thank you for the chance.
My favorite go-to pasta dish is spaghetti with homemade Italian sausage.
Baked ziti. If I want simple then spaghetti. Thanks for the giveaway.
Lasagna or plain egg noodles buttered.
Not really…we are not huge pasta lovers in my household..I love just plain ole pasta with meat sauce..but only how I make it..my husband wont eat any pasta
I love Fettuccine Alfredo. Easy and delicious!
Your homemade Fettuccine Alfredo is everyone’s favorite, except for Charlie but he’s not much of a pasta eater anyway. Definitely want to try this recipe and read the book!
I love love love chicken alfredo!
spaghetti…LOVE spaghetti!!
I love German noodles…they have a different taste and texture
I would love to read this book. This recipe sounds awesome! Can’t wait to try both the book and the recipe! My go to pasta is baked ziti. Something I haven’t made in awhile and need to do 🙂
I love alfredo..but since I am on a no carb lifestyle change,I cant eat pasta anymore..when I cheat,this is what I would have.lol
I love bacon and this series.. Thanks for the opportunity to win!
My favorite pasta dish is ravioli lasagna. I’m not a big pasta person, but this so good with a meat sauce and garlic bread.
What my family always called Daddy Frye’s Junkie. Dad did most of the cooking when I was growing up and taught me how to cook. It’s a mix up of things, heavy on the pasta. It’s a favorite on a cold winter’s night.
My go to pasta is chicken & broccoli alfredo. So rich & tasty! Thanks Kim for a chance to win in the give-a-way! Have a beautiful weekend.
My go to pasta dish is spaghetti. It’s quick and easy.
I like chicken alfredo.
Spaghetti, sometimes with meatballs, but always Raju sauce. Hubby likes Mac’n’cheese, but I can only take that occasionally.
Ragu
I love any kind of Pasta…and thank you for having a Kate Carlisle Book contest. I adore anything written about old Books or Manuscripts…used to hang around the Rare Books Section in Houston.
Marilyn [email protected]
Bacon and cherry tomato pasta with spinach and balsamic vinaigrette is one of my favorite dishes to make. if I’ve had a long day and don’t feel like doing much in the kitchen, this is my go to dish. Thank you for the giveaway opportunity!
I love pasta carbonara! 🙂
I just love plain old mac and cheese.
Sausage and spinach stuffed shells
I love trying new recipes, I look forward to trying this one!!!
My favorite pasta dish is my hubby’s spaghetti . He makes the best homemade sauce in the world. It is a treat everytime he makes it.
Our favorite is Lasagna 🙂
The old family spaghetti with meat sauce recipe always hits the spot.
Spaghetti with homemade meat sauce. My family doesn’t eat it any other way. I even have to use tomatoes that I can.
Lasagna, using 1/2 ground beef and 1/2 pork sausage!
My go to pasta dish is spaghetti and meat balls—from a recipe of my mother’s.
Would love to win and finally start this series, thanks and good luck to all!
My favorite pasta dish is shrimp alfredo… but I’ve never ate a pasta I haven’t liked 😉
this recipe is definitely a keeper!
My go to pasta dish is plain old spaghetti with marinara sauce and meat.
Baked ziti with Italian sausage and mushrooms, yum yum, and it is so easy!