You are here: Home » Recipes » Linguine with Boscaiola Sauce Linguine with Boscaiola Sauce Recipe by Favorite Recipes Press Yield 4 servings This pasta dish is full of bold flavors. PrintEmail Ingredients 1/2 pound bacon, cut into pieces1/2 pound mushrooms, sliced3 -- garlic cloves, sliced1 1/2 teaspoons crushed red pepper1/2 teaspoon salt1/2 teaspoon basil1 can (1-pound) peeled tomatoes, chopped1 pound linguine or other pasta1/2 cup olive oil -- Romano cheese Instructions 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).