| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Bacon; cut into 1" pieces |
| 1 |
c |
Chopped onion |
| 1 |
|
Clove minced garlic |
| 2 |
c |
Seeded; chopped tomatoes |
| 1 |
c |
Lightly packed fresh basil leaves; torn into small pieces (up to) |
| 1 |
c |
Heavy cream (half and half will work) |
| 1 |
lb |
Penne; rigatoni or farfalle |
|
|
Freshly grated cheese |
INSTRUCTIONS
From: Patricia Williams <PIE@TWC.EDU>
Date: Fri, 28 Jun 1996 11:32:44 +0000
Cook bacon in medium skillet until just beginning to brown. Drain all but 1
teaspoon or so of fat. Return bacon and fat to skillet. Add onions and
garlic and saute until softened. Add tomatoes and 3/4 cup of basil and
bring to a boil. Lower heat and simmer on low about 20 minutes, stirring
occasionally.
Meanwhile, cook pasta according to package directions. Drain and toss with
a few drops of olive oil to prevent sticking. Keep warm.
Pour cream into tomato mixture and heat through. Top individual servings
of pasta with sauce. Garnish with remaining basil and grated cheese.
EAT-L Digest 27 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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