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CATEGORY CUISINE TAG YIELD
Arab 1 Servings

INGREDIENTS

1 Bacon, or 2 Tbsp. olive oil
1/2 Onion, chopped coarsely
3 Cloves garlic
1 Serrano chili peppers, 1 to
2 or 1 tsp. oriental hot
chili paste optional
8 oz Italian tomatoes, or 1-8 oz
can tomato sauce not
paste

INSTRUCTIONS

Cut bacon into 1 inch pieces. Saute. Add garlic and onion to the  bacon
(or olive oil if using that) and saute lightly. Dice the Roma  tomatoes
(or open the can of sauce!) and add to the sauteed onions  and garlic.
Also add the hot peppers/sauce at this time. Turn heat to  low. Simmer
the tomatoes until the sauce is nicely thickened. With  fresh tomatoes
this could take a half hour. Add salt to taste. Cook  the dried pasta
in boiling water until done. Drain. Serve immediately  placing a few
tablespoons of sauce on top of the pasta. This isn't  Ragu or Prego, so
don't pour it on too thickly. In this case, less is  better. Note: the
sauce is especially tasty if it can be made several  hours ahead. The
flavors develop better. Also, the bacon really is  essential to this
dish. It adds an interesting taste dimension that  the olive oil
doesn't have. It adds a smoky dimension to it; it is  really
indescribable. It is very tasty without the hot peppers also.  We
usually add the peppers at the table rather than in the cooking.
Posted by: Sue Parker <parker30@lava.net>  Posted to: Knitlist Gifts
1995 - Recipes
<http://freenet.msp.mn.us/people/campbell/knit/rec.html>  NOTES :
Serves 2-3 Approx. 4 cups penne pasta (mastaciolli or other  dry pasta
would be fine) Recipe by: Sue Parker <parker30@lava.net>  Posted to
Digest eat-lf.v097.n087 by "Sharon L. Nardo"  <snardo@onramp.net> on
Apr 01, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 563
Calories From Fat: 137
Total Fat: 15.3g
Cholesterol: 0mg
Sodium: 2321.9mg
Potassium: 1869.4mg
Carbohydrates: 97.1g
Fiber: 8.4g
Sugar: 24g
Protein: 16.6g


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