| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped onions |
| 2 |
sl |
Bacon; chopped |
| 1 |
ts |
Minced garlic |
| 1/8 |
ts |
Crushed red pepper; (up to 1/4) |
| 1/2 |
ts |
Fennel seed; crushed |
| 28 |
oz |
Crushed tomatoes |
| 1/4 |
c |
Chopped fresh flat-leaf parsley |
| 18 |
oz |
Fresh fettuccine; or 1 pound dry |
|
|
; spaghetti, cooked |
|
|
; according to |
|
|
; package directions |
|
|
Freshly grated parmesan cheese |
INSTRUCTIONS
Cook onions with bacon in large skillet over medium-high heat until tender,
5 to 8 minutes. Stir in garlic, red pepper and fennel seed; cook 30
seconds. Stir in tomatoes and bring to boil. Simmer 10 minutes. Stir in
parsley. Toss with cooked pasta. Serve with Parmesan cheese.
Prep Time: 5 minutes Cooking Time: 17 minutes Degree of Difficulty: Easy
Low-fat
(C) Copyright 1997, Meredith Corporation, All Rights Reserved
Busted by Barb, Possum Kingdom Lake
NOTES : Friday, December 05, 1997 10:47 AM A smidgen of bacon and red
pepper flakes adds hearty flavor to this low-fat tomato sauce.
Recipe by: LHJ ONLINE http://www.lhj.com
Posted to MC-Recipe Digest V1 #978 by "abprice@wf.net" <abprice@wf.net> on
Jan 2, 1998
A Message from our Provider:
“Christ gives Life!”