Red Pepper Spaghetti

By learen

Ingredients

• 8 oz spaghetti
• 3/4 c fresh bread crumbs
• 1 1/2 t olive oil
• 6 slices bacon chopped
• 1 red onion peeled and chopped
• 1 red pepper, seeded and chopped
• 1 c diced roasted red peppers
• 2 T tomato paste
• 1 T fresh chopped basil
• 1 T fresh chopped oregano
• 1 T flour
• 1 T chopped garlic
• 2 t balsamic vinegar
• 1 t chopped fresh rosemary
• 1 c low sodium chicken broth

Preparation

Step 1

Cook spaghetti according to pkg directions. Drain; set aside. Meanwhile, in saucepot over med heat, cook bread crumbs in olive oil 3 min or until lightly golden, stirring often. Set aside.

In same saucepot over med heat, cook bacon 5 min or until crisp. Using slotted spoon, remove the bacon. Discard all but 1 T drippings.

Add onions and chopped peppers to saucepot with drippings. Cook 3 min or until tender. Add next 8 ingredients and cook 1 min stirring. Add broth. Increase heat to high and bring to a boil. Reduce heat to medium and let simmer 5 min. Stir in baon. Serve over spaghetti and sprinkle with bread crumbs. Garnish with shaved parmesan if desired.