Bring some smoky flavor to your next tomato sauce. (Spoiler alert: there's BACON involved!) Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3jkZz0A Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Fettuccine with Smoked Tomato Sauce RECIPE COURTESY OF MICHAEL SYMON Level: Easy Total: 45 min Active: 30 min Yield: 4 servings Ingredients 2 pounds vine-ripened tomatoes Extra-virgin olive oil, for drizzling Kosher salt and freshly ground black pepper 8 ounces bacon, diced 2 cloves garlic, sliced 1 small yellow onion, finely diced 1/4 teaspoon crushed red pepper flakes, optional 1/2 cup dry white wine Small bundle fresh oregano Small bundle fresh thyme 1 pound dried fettuccine 1 tablespoon unsalted butter 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh flat-leaf parsley Parmesan, for serving Directions Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a cooling rack over indirect heat. Place a heavy-bottomed saucepot over direct heat. Slice the tomatoes in half. Drizzle them with olive oil and season with salt and pepper. Place the tomatoes on the cooling rack on the grill, cut-side down, to soften and take on some smoke while you make the sauce, 10 to 12 minutes. Meanwhile, add a drizzle of olive oil to the saucepot along with the bacon. Cook, stirring occasionally until the bacon is crisp, 3 to 5 minutes. Stir in the garlic, onions and crushed red pepper flakes if using and cook until the onions soften, an additional few minutes. Add the wine. Tie the fresh herbs together with a piece of butcher's twine and add to the saucepot. When your tomatoes have begun to soften, remove them from the grill. Remove the skins (they will come off really easy), add the tomatoes to the saucepot and season with salt and pepper. Close the grill and continue to cook the sauce until the tomatoes fully break down and the sauce thickens slightly, about 20 minutes. Meanwhile, bring a pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Using tongs, pull the pasta out and add it directly to the tomato sauce, along with 1/3 cup of the starchy pasta water. Mix to combine. The sauce will stick to the pasta. Remove the saucepot from the heat. Add the butter and a drizzle of olive oil to the pasta and stir to combine. Add the basil and and stir again. Serve with freshly grated Parmesan over top. (Alternatively, you can cook the sauce and pasta over medium-high heat on a stovetop.) Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #SymonsDinnersCookingOut #MichaelSymon #FoodNetwork #FettuccineWithSmokedTomatoSauce Michael Symon's Fettuccine with Smoked Tomato Sauce | Symon's Dinners Cooking Out | Food Network https://youtu.be/n1uRxdGP4og
