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CATEGORY CUISINE TAG YIELD
Dairy Italian November 19 1 Servings

INGREDIENTS

6 Bacon slices, chopped
6 Garlic cloves, finely
chopped
1/2 c Dry red wine
1 Diced tomatoes in juice
28-ounce
1 T Tomato paste
1 1/2 t Dried oregano
1/4 t Dried crushed red pepper
4 T Chopped fresh Italian
parsley
1 lb Penne
1/2 c Crumbled blue cheese, feta
cheese or
coarsely grated
Parmesan cheese up
to 3/4
5 Fat, 0 Other Carbohydrates

INSTRUCTIONS

Saute bacon in heavy large saucepan over medium heat until crisp.
Spoon off all but 4 tablespoons drippings from pan. Add garlic to pan
and stir 30 seconds. Add wine and scrape up any browned bits. Add
tomatoes with juices, tomato paste, oregano and crushed red pepper.
Simmer until sauce thickens slightly, stirring occasionally, about 10
minutes. Mix in 2 tablespoons parsley.  Meanwhile, cook pasta in large
pot of boiling salted water until just  tender but still firm to bite.
Drain, reserving 1/2 cup cooking water.  Return pasta to pot. Add
sauce. Toss over medium heat until sauce  coats pasta, adding reserved
cooking water by tablespoonfuls if  mixture is dry. Mix in cheese.
Season with salt and pepper. Transfer  to bowl. Sprinkle with remaining
2 tablespoons parsley.  Makes 4 to 6 servings.  Bon Appetit November
1999  Converted by MC_Buster.  Per serving: 589 Calories (kcal); 38g
Total Fat; (67% calories from  fat); 28g Protein; 14g Carbohydrate;
83mg Cholesterol; 1756mg Sodium  Food Exchanges: 0 Grain(Starch); 3 1/2
Lean Meat; 2 Vegetable; 0  Fruit;  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3726
Calories From Fat: 1359
Total Fat: 150.8g
Cholesterol: 376.9mg
Sodium: 6999.8mg
Potassium: 1575.3mg
Carbohydrates: 362.2g
Fiber: 25.9g
Sugar: 6.3g
Protein: 210.6g


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