Recipe - Penne With Bacon And Tomatoes

One half pound Bacon; cut into 1" pieces
1 cup Chopped onion
1 Clove minced garlic
2 cup Seeded; chopped tomatoes
1 cup Lightly packed fresh basil
leaves; torn into small
pieces
One half (up to)
1 cup Heavy cream (half and half
will work)
1 pound Penne; rigatoni or farfalle
Freshly grated cheese

From: Patricia Williams PIE@TWC.EDU

Date: Fri, 28 Jun 1996 11:32:44 +0000
Cook bacon in medium skillet until just beginning to brown. Drain all but 1
teaspoon or so of fat. Return bacon and fat to skillet. Add onions and
garlic and saute until softened. Add tomatoes and Three fourths cup of basil and
bring to a boil. Lower heat and simmer on low about 20 minutes, stirring
occasionally.

Meanwhile, cook pasta according to package directions. Drain and toss with
a few drops of olive oil to prevent sticking. Keep warm.

Pour cream into tomato mixture and heat through. Top individual servings
of pasta with sauce. Garnish with remaining basil and grated cheese.

EATL Digest 27 June 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.