Recipe By Anonymous
Rating
Published Feb 15th
Prep 15m Cook 20m Additional - Ready In 35m
Servings 4 to 6 servings Calories 528.5

This is a classic Italian pasta dish. Use fresh basil when it’s in season; at other times, use fresh flat-leaf parsley.

Recipe Ingredients

  • 4 slices bacon, diced
  • ½ cup chopped onion
  • 1 teaspoon minced garlic
  • ¼ teaspoon crushed red pepper flakes
  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 pound linguine pasta, uncooked
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons grated Parmesan cheese

Cooking Directions

  1. 1 Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.
  2. 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. 3 Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.
  4. 4 Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.

Nutrition Facts

  • Calories 528.5
  • Carbohydrate 97.6 g
  • Cholesterol 12.1 mg
  • Fat 7.5 g
  • Fiber 6.3 g
  • Protein 21.5 g
  • Saturated Fat 2.3 g
  • Sodium 701.6 mg
  • Sugar 11.8 g

Reviews

  1. Wow! This is an awesome recipe. My husband travels quite a bit and has eaten at a lot of nice restaurants. He LOVED this. He told me it was restaurant quality. It is going under our "favorites" file. I've made it with turkey bacon and wheat pasta and gotten the same great results
  2. Delicioso! Definitely a five-star meal! I used pancetta (Italian bacon found in your deli counter) in place of bacon and added hot Italian turkey sausage. I grew up on pasta and red sauce. We had it so much I grew sick of it. I was a little leary of all the tomatoes but I am - Read more ...
  3. This recipe is really good, a perfect example of something being greater than the sum of its parts. I've since found out it has been around since Roman times, now I know why! I have made this dish dozens of times and have experimented with it a bit, the only change that I felt was - Read more ...
  4. Thank you thank you thank you! I finally made a good sauce. As always I tweaked this a little per other reviewers. I used 7 slices of bacon (my lucky #) used red onion and let it get slightly brown added 1 tsp. dried oregeno & 1/2 tsp. dried basil when adding garlic (which I - Read more ...
  5. This recipe is about right. The only things that should be noted is that, after tomatoes are added, they should cook for more than 10 minutes. You need about 20 minutes of simmering or the sauce won't be cooked. Remember also to add salt and pepper to taste before finishing.
  6. This is a great pasta sauce! I sweat the onions and garlic in a little olive oil first, then add smoked bacon. When the bacon is cooked, I add 1/2 C dry white wine and let it reduce. Then I add the tomatoes and herbs/spices, and let it simmer to blend all the flavors together. - Read more ...
  7. I recently had this dish at a local pasta restraunt and wanted to duplicate it. Based on my dinner and previous reviews, I made some changes and it turned out great! While sauting the onions and garlic, I added 1/2 chopped green bell pepper and after adding the diced tomatoes, I added apprx 1 tsp - Read more ...
  8. This recipe is excellent. It is a simple dish yet wonderfully rich with flavor. It's not often that I follow a recipe to the letter -- I am always changing a little something here or there. But I followed this one almost to the T (I did use diced tomatoes instead of the called for) - Read more ...
  9. This was pretty good and very easy. would add a little more bacon.

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