Linguine with Boscaiola Sauce

  • Yield 4 servings

This pasta dish is full of bold flavors.


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


  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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