Updated Monday, October 1st, 2012
Yield: 4 to 6 servings
Bring pasta to boil in large pot. Heat the Bertolli(tm) olive oil and the garlic in a large saute pan over medium-high heat until the garlic starts to brown, about 2 or 3 minutes.
Add the bacon, onions, and red pepper flakes; cook until bacon begins to brown and onions soften. Pour in the red wine and stir up any brown bits that might be clinging to the bottom of the pan. Boil until the wine is reduced by half.
Add the tomato sauce, chicken stock, and chopped basil. Bring to a boil and simmer 15 to 20 minutes. Cook pasta in boiling water according to package directions. Drain well, then return to the pot. Pour sauce over pasta and cook, stirring, 3 minutes over medium heat, until the sauce is absorbed. Add the cheese. Toss well and serve.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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