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Recipe of the Month



 Courtesy of Allison Johnson

This is a classic Italian pasta dish. Use fresh basil when it's in season at other times use fresh flat-leaf parsley. 
4 slices bacon, diced 
1/2 cup chopped onion 
1 teaspoon minced garlic 
1/4 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 
1. Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. 
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 basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.

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