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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a luscious alternative to plain ol' spaghetti carbonara; it's egg-free too. Ingredients:
1/2 lb linguine or 1/2 lb fettuccine |
6 slices bacon, diced |
1/2 onion, chopped |
3 cloves garlic, minced |
2 teaspoons dried basil (leaf not ground) |
1/2 teaspoon dried oregano (leaf not ground) |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon crushed red pepper flakes |
2 (14 ounce) cans canned diced tomatoes |
3 tablespoons red wine vinegar |
1 (14 3/4 ounce) can salmon, drained and broken into bite-sized pieces |
1/2 cup heavy cream |
parmesan cheese, finely shredded |
Directions:
1. Cook pasta according to package directions; drain and keep warm.
2. In large saucepan cook bacon pieces until crisp; drain; set bacon aside, reserving about 2 tbsp fat.
3. Add onion, garlic, basil, oregano, and peppers to bacon fat; cook 5 minutes.
4. Add tomatoes and vinegar; cook over medium-high heat 10 minutes or until slightly thickened.
5. Stir in salmon and cream; heat through.
6. Serve over hot cooked pasta.
7. Garnish with cheese.
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