Tomato-bacon linguine
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Bacon |
| 2 | larges | Onions, chopped |
| 3 | Cloves garlic, minced | |
| 2 | cans | (each 28 oz.) plum tomatoes |
| 1½ | teaspoon | Granulated sugar |
| 1 | teaspoon | Dried tarragon |
| ½ | teaspoon | Freshly ground black pepper |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Cayenne |
| 2 | pounds | Linguine |
| ¼ | cup | Finely chopped fresh parsley |
| Parmesan cheese (freshly grated if possible) | ||
Directions
CJHARTLIN@...
In a large fry pan, cook bacon until crisp; drain, crumble coarsely and reserve. Remove all but ¼ cup of fat from pan. Add onions; cook for 5 minutes over medium heat or until golden. Stir in garlic, tomatoes, sugar, tarragon, pepper, salt and cayenne. Cover and simmer gently for 20 to 25 minutes, stirring occasionally. Cook pasta according to package directions in a large pot of boiling, salted water; drain. Meanwhile, stir bacon and parsley into sauce; simmer, uncovered, for 5 minutes to thicken slightly.
Toss pasta with sauce. Sprinkle with Parmesan. Yield: 8 servings. Source: Good Friends Cookbook
Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin@...> on Feb 16, 1999