Zesty tomato pasta from lhj

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

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