Taglierini Alla Campagnola |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a crisp pasta sauce that uses fresh vegetables. Any spaghetti or thin pasta may be substituted for the taglierini. Once you've prepped the vegetables, the sauce comes together very quickly! Originally from an April 1979 issue of Bon Apetit. Ingredients:
1 tablespoon butter |
3 slices bacon, diced |
2 small zucchini, diced |
1 small unpeeled eggplant, diced |
1 onion, chopped |
1 carrot, diced |
1/2 cup white wine |
1 (8 ounce) can tomato sauce |
1 cup fresh parsley, chopped |
8 fresh large mushrooms, sliced |
1/2 cup parmesan cheese, freshly grated |
1 lb taglierini pasta, cooked al dente |
minced fresh parsley, to garnish |
additional parmesan cheese, for serving |
Directions:
1. Melt butter in a large skillet over medium heat.
2. Add bacon and fry until crisp.
3. Add zucchini, eggplant, onion, and carrot and continue cooking 3 to 4 minutes.
4. Stir in wine and cook until liquid evaporates.
5. Add tomato sauce, parsley and mushrooms and 1/2 cup parmesan and heat through.
6. Spoon over cooked pasta and sprinkle with minced parsley.
7. Serve, passing additional parmesan cheese.
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