Zesty tomato pasta from lhj
4 Servings
Ingredients
| Quantity | 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 |
| ; spaghetti, cooked | ||
| ; according to | ||
| ; package directions | ||
| Freshly grated parmesan cheese | ||
Directions
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