Pasta with peas and bacon - bon appetit
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Bacon slices | |
| 1 | small | Onion, diced |
| 1 | can | (14 1/2-oz)n Italian-style stewed tomatoes |
| ¾ | cup | Tomato juice |
| 6 | tablespoons | Whipping cream |
| ¼ | cup | Chopped fresh basil OR |
| 1 | tablespoon | Dried |
| ¼ | teaspoon | (scant) dried crushed red pepper |
| 1 | 5 1/2 to 6-oz package miniature bow-tie pasta, freshly cooked | |
| 1 | cup | Frozen petite peas, thawed |
| Grated Parmesan cheese | ||
Directions
Cook bacon in large skillet over medium heat until crisp and brown.
Transfer bacon to paper towels to drain; crumble into small pieces.
Pour off all but 3 T fat from skillet. Add onion to same skillet and saute over low heat until soft, about 8 minutes. Add tomatoes with their liquids, tomato juice, cream, basil and crushed red pepper.
Simmer sauce until slightly thickened, stirring occasionally, about 10 minutes. Mix in pasta and peas and toss to coat with sauce. Season to taste with salt and pepper.
Divide pasta between 2 plates. Serve, passing Parmesan separately.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>