Bacon fettuccine
- 1/2 pound sliced bacon, diced
- 3 T olive or veg oil
- 2 large onions, chopped
- 3 pounds fresh tomatoes, peeled, seeded and
chopped or 2 cans (14.5 oz each) diced tomatoes, undrained
- 3 garlic cloves, minced
- 2 T minced fresh tarragon or 2 tsp dried tarragon
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp cayenne pepper
- 1/4 cup minced fresh parsley
- 1 pound fettuccine
- shredded parmesan cheese
In a skillet, cook bacon until crisp.
Remove to paper towels. Drain, reserving 1 T drippings.
Add oil and onions to drippings; saute until tender, about 5 min.
Add tomatoes and garlic; simmer; uncovered for 5 min.
Stir in tarragon, salt, pepper and cayenne;
cover and simmer 20 min., stirring occasionally.
Meanwhile, cook fettuccine according to package directions.
Add parsley to tomatoe mixture; simmer 5 min longer.
Stir in bacon.
Drain fettuccine; top with tomato mixture.
Sprinkle with Parmesan cheese.
Yield 4-6 servings.