Linguine with Boscaiola Sauce

  • Yield: 4 servings


1/2pound bacon, cut into pieces
1/2pound mushrooms, sliced
3-- garlic cloves, sliced
1 1/2teaspoons crushed red pepper
1/2teaspoon salt
1/2teaspoon basil
1can (1-pound) peeled tomatoes, chopped
1pound linguine or other pasta
1/2cup olive oil
-- Romano cheese


  1. Fry bacon; drain and set aside in saucepan.  Saute mushrooms, garlic, and red pepper in small amount of bacon drippings.  Drain; add to bacon.  Stir in salt, basil, and tomatoes; simmer 5 minutes.  Cook pasta in 3 quarts of rapidly boiling salted water until al dente.  Drain; toss in large bowl with olive oil.  Spoon into large soup bowls; top with sauce.  Serve with grated Romano cheese, if desired.


Recipe reprinted with permission from the Junior League of Fort Lauderdale’s Sunny Side Up (Fort Lauderdale, Fl., 1980).

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