Linguine with Boscaiola Sauce

  • Yield 4 servings

This pasta dish is full of bold flavors.

Ingredients

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

Instructions

  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).

Comments

Follow

Get every new post delivered to your Inbox.

Join 251 other followers