• 13_recipe


    4 slices bacon, diced

    1/2 cup chopped onion

    1 teaspoon minced garlic

    1/4 teaspoon crushed red pepper flakes

    2 (14.5 ounce) cans stewed tomatoes

    1 pound linguine pasta, uncooked

    1 tablespoon chopped fresh basil

    2 tablespoons grated Parmesan cheese


    Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.

    Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.

    Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.

    Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.