Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Chopped onions |
2 slices | Bacon; chopped |
1 teaspoon | Minced garlic |
⅛ teaspoon | Crushed red pepper; (up to 1/4) |
½ teaspoon | Fennel seed; crushed |
28 ounces | Crushed tomatoes |
¼ cup | Chopped fresh flat-leaf parsley |
18 ounces | Fresh fettuccine; or 1 pound dry |
\N \N | ; spaghetti, cooked |
\N \N | ; according to |
\N \N | ; package directions |
\N \N | Freshly grated parmesan cheese |
Cook onions with bacon in large skillet over medium-high heat until tender, 5 to 8 minutes. Stir in garlic, red pepper and fennel seed; cook 30 seconds. Stir in tomatoes and bring to boil. Simmer 10 minutes. Stir in parsley. Toss with cooked pasta. Serve with Parmesan cheese.
Prep Time: 5 minutes Cooking Time: 17 minutes Degree of Difficulty: Easy Low-fat
(C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb, Possum Kingdom Lake NOTES : Friday, December 05, 1997 10:47 AM A smidgen of bacon and red pepper flakes adds hearty flavor to this low-fat tomato sauce.
Recipe by: LHJ ONLINE
Posted to MC-Recipe Digest V1 #978 by "abprice@..." <abprice@...> on Jan 2, 1998