Tomato-bacon Linguine
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 8 | Servings | |
INGREDIENTS
| 1/2 | lb | Bacon |
| 2 | Onions, chopped | |
| 3 | Cloves garlic, minced | |
| 2 | each 28 oz. plum tomatoes | |
| 1 1/2 | t | Granulated sugar |
| 1 | t | Dried tarragon |
| 1/2 | t | Freshly ground black pepper |
| 1/4 | t | Salt |
| 1/4 | t | Cayenne |
| 2 | lb | Linguine |
| 1/4 | c | Finely chopped fresh parsley |
| Parmesan cheese, freshly | ||
| grated if possible |
INSTRUCTIONS
In a large fry pan, cook bacon until crisp; drain, crumble coarsely and reserve. Remove all but 1/4 cup of fat from pan. Add onions; cook for 5 minutes over medium heat or until golden. Stir in garlic, tomatoes, sugar, tarragon, pepper, salt and cayenne. Cover and simmer gently for 20 to 25 minutes, stirring occasionally. Cook pasta according to package directions in a large pot of boiling, salted water; drain. Meanwhile, stir bacon and parsley into sauce; simmer, uncovered, for 5 minutes to thicken slightly. Toss pasta with sauce. Sprinkle with Parmesan. Yield: 8 servings. Source: Good Friends Cookbook Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 16, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 596
Calories From Fat: 179
Total Fat: 20g
Cholesterol: 37.3mg
Sodium: 634.7mg
Potassium: 318.1mg
Carbohydrates: 78g
Fiber: 3.1g
Sugar: 2.6g
Protein: 24.3g