Ingredients:
4 slices bacon, diced
1/2 cup onions, chopped
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
1 (28 ounce) can plum tomatoes
16 ounces pasta (spaghetti, vermicelli, linguine etc.)
1 tablespoon chopped fresh basil or fresh parsley
grated Parmesan cheese
Directions:
1 Cook diced bacon in a saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons drippings from the pan.
2 Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.
3 Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.
4 Stir parsley or basil into the sauce, and then toss with cooked spaghetti. Serve with grated Parmesan cheese.
Makes 4 to 6 servings [Index][Next
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