Name: Linguine with Peperoncini and Bacon
Yield: Makes 4 servings
Ingredients: 1/2 pound bacon, coarsely chopped; 1 small red onion, chopped; 4 large garlic cloves, chopped; 8 peperoncini from jar, drained, stemmed, seeded, chopped; 2 14.5-ounce cans diced tomatoes in juice; 12 ounces linguine, freshly cooked; Grated Parmesan cheese

"I had three kids in three years when I was a 'young married' in my twenties," writes Sheryl Hurd-House of Jupiter, Florida. "That's when I started cooking and realized I liked it."

Recipe information

Yield
Makes 4 servings

Ingredients

1/2 pound bacon, coarsely chopped

1 small red onion, chopped

4 large garlic cloves, chopped

8 peperoncini from jar, drained, stemmed, seeded, chopped

2 14.5-ounce cans diced tomatoes in juice

12 ounces linguine, freshly cooked

Grated Parmesan cheese

Preparation

Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels and drain. Spoon off all but 3 tablespoons drippings from pot. Add onion and garlic to drippings. Sauté over medium-high heat until onion begins to soften, about 4 minutes. Add peperoncini and stir 1 minute. Add tomatoes with juices and bacon. Simmer sauce 2 minutes to blend flavors. Season sauce with salt and pepper. Reduce heat to medium-low. Add linguine; toss until pasta is coated with sauce. Transfer linguine to bowl; sprinkle with Parmesan cheese. Serve, passing more cheese separately.

TagsPasta Linguine Bacon Cured Meat Meat Red Onion Onion Root Vegetable Vegetable Garlic Canned Tomato Tomato Parmesan Cheese Dairy Main Dinner Nut Free Easy Quick Weeknight Meals Saute Bon Appétit

Recipe information

Ingredients

Preparation

Recipe notes