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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My mother-in-law is from Italy, so my husband, Bob, grew up eating pasta dishes. I've been preparing this fresh-tasting version for about 8 years. Bob requests it often, and even his mom thinks it's very good. -Mary Kay Morris, Cokato, Minnesota Ingredients:
1/2 pound sliced bacon, diced |
3 tablespoons olive oil |
2 large onions, chopped |
3 pounds fresh tomatoes, peeled, seeded and chopped or 2 cans (14-1/2 ounces each) diced tomatoes, undrained |
3 garlic cloves, minced |
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon |
1/2 teaspoon salt |
1/4 teaspoon pepper |
pinch to 1/8 teaspoon cayenne pepper |
1 package (16 ounces) fettuccine |
1/4 cup minced fresh parsley |
shredded parmesan cheese |
Directions:
1. In a skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 1 tablespoon drippings. Add oil and onions to drippings; saute until tender, about 5 minutes. Add tomatoes and garlic; simmer, uncovered, for 5 minutes. Stir in tarragon, salt, pepper and cayenne; cover and simmer for 20 minutes, stirring occasionally. Meanwhile, cook fettuccine according to package directions. Add parsley to the tomato mixture; simmer 5 minutes longer. Stir in bacon. Drain fettuccine; top with tomato mixture. Sprinkle with Parmesan cheese. Yield: 4-6 servings.
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