| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| September 1 | 1 | Servings | ||
INGREDIENTS
| 4 | Bacon, chopped fine | |
| 2 | T | Olive oil |
| 1 | Onion, chopped | |
| 1/2 | lb | Large farfalle, bow tie |
| pasta | ||
| 1 | Tomato, about 1/2 pound | |
| chopped | ||
| 1/4 | c | Water |
| 1/4 | t | Dried hot red pepper flakes |
| or to taste | ||
| 1/3 | c | Finely chopped fresh parsley |
| leaves | ||
| 1/4 | c | Freshly grated Parmesan |
INSTRUCTIONS
In a deep skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to a bowl. Pour off all but 1 tablespoon of fat from the skillet, add the oil, and in the fat cook the onion over moderate heat, stirring, until it is golden brown. In a kettle of salted boiling water cook the pasta until it is al dente. While the pasta is cooking, stir the tomato into the onion mixture with the 1/4 cup water, the red pepper flakes, and salt to taste, simmer the sauce, stirring, for 5 minutes, and stir in the parsley and the bacon. Drain the pasta well, add it to the sauce, and toss it well. Add the Parmesan and toss the pasta well. Serves 2. Gourmet September 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 566
Calories From Fat: 325
Total Fat: 37g
Cholesterol: 22mg
Sodium: 1761.2mg
Potassium: 1880.7mg
Carbohydrates: 45.1g
Fiber: 15.9g
Sugar: 18.7g
Protein: 24.2g