Red Pepper Pasta  

12  Oz. Olive Oil
5-10  Cloves Garlic, chopped (or to taste)
2  14 oz. Cans Peeled Tomatoes, drained & chopped
1  lb. Bacon (or Italian Sausage squeezed from skin and crumbled)
 tsp. Ground Red Pepper (or to taste)
 tsp. Salt
  tsp. Anise
1   lb. Pasta of choice. Shells or the like that will hold the sauce.
Fresh grated Parmesan or Romano cheese
Fresh, chopped Basil or Tarragon
3 Tomatoes, finely chopped and mixed with the Basil or Tarragon, then  sprinkled on top of the pasta just before serving.

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Heat oil in a saucepan, then add the chopped garlic.  Saute until soft, only a minute or two. Add the chopped tomatoes and reduce heat. Add the Anise Simmer until the tomatoes are dense.

While the sauce is simmering, dice the bacon and stir-fry until done but not crisp.  When the sauce is thick, add the cooked bacon, salt and red pepper.

Cook pasta to al dente, drain and place in a warmed bowl. Add sauce, Basil or Tarragon and toss. Serve with cheese and garlic bread if desired.

 

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