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Title: Bacon And Tomato Pasta
Yield: 4 Servings

Ingredients

    1/2 lb Smoked bacon; cut into 1"
           -lengths
      1 c  Finely chopped yellow onion
      2 c  Peeled, seeded, and chopped
           fresh or drained canned
           -tomatoes
      1 c  Packed chopped fresh basil
      4 qt Water
      1 tb Salt
      1 lb Dried pasta such as penne or
           - rigato
    1/2 c  Heavy whipping cream
           Fresh basil sprigs; for
           -garnish
           Freshly grated Parmesan
           -cheese; for passing
           (preferably
           -Parmigiano-Reggiano)

Instructions

Place the bacon in a saute pan or skillet over medium-low heat and cook
until done but not crisp. Add the onion and cook, stirring frequently,
until onion is soft and lightly golden, about 5 minutes.
Combine the tomatoes and 1/2 cup of the chopped basil in a food processor
or blender and coarsely puree. Transfer to the bacon and onion mixture.
Increase the heat to medium-high and bring to a boil. Reduce the heat to
low and simmer for about 30 minutes.
In a large pot, bring the water to a rapid boil. Stir in the salt. Drop
in the pasta and cook until tender but still firm to the bite. Drain.
Meanwhile, drizzle the heavy cream into the simmering sauce, then add
remaining 1/2 cup chopped basil. Heat through, then toss with the drained
pasta, garnish with the basil sprigs, and serve immediately. Pass the
cheese at the table.
Serves 6 to 8 as a pasta course, or 4 as a main course.

Comments: According to Hollywood set designer Joe Bevacqua, this is Sophia
Loren's favorite pasta dish. Surprisingly, it is made with American-style
smoked bacon and dried pasta; it's too hearty for delicate fresh noodles.

Recipe Source:
JAMES McNAIR'S PASTA COOKBOOK by James McNair (c) 1990
Chronicle Books, San Francisco, CA - 96 pages - $10.95
As reprinted in the Nov/Dec, 1991 issue of Cookbook Digest

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 04-11-1995

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Contributor: James McNair

Preparation Time: 0:00

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