| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta, Main dish, Italian |
4 |
Servings |
INGREDIENTS
| 1 |
|
Box Penne or Rigotoni pasta |
| 1/3 |
c |
Plus 1 tbsp. extra-virgin; olive oil |
| 1/2 |
ts |
Garlic; finely chopped |
| 2 |
oz |
Bacon |
| 3 |
c |
Can whole peeled tomatoes; with juice, coarsely chopped |
| 1/4 |
ts |
Red pepper flakes |
| 12 |
md |
Sized basil leaves; torn by hand into 1/2 inch pieces |
| 2 |
tb |
Romano cheese; fresh grated |
INSTRUCTIONS
Put all but 1 tbsp. of the olive oil and all the garlic in a large skillet
over med-high heat and cook until garlic begins to sizzle. Add bacon and
cook until slightly crisp. Add the canned tomatoes, the red pepper flakes,
and a little salt. Reduce the heat and simmer until the tomatoes have
separated from the oil; 30-40 minutes. Remove from heat and set aside.
Bring 4 quarts of water to a rapid boil, add penne pasta, stir well. Return
the pasta sauce to medium heat and add the torn basil leaves. When the
pasta is cooked al dente (firm to the bite), drain and toss with the pasta
sauce. Turn off the heat and stir in the remaining tbsp. olive oil and the
grated cheese. Taste for spiciness and serve at once.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 16,
1998
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