LINGUINI POMODORO WITH CRISP BACON

By jarren

Ingredients

• 1/2 lb side bacon, cut up
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 28 oz can plum tomatoes
• 1-2 tbsp soy sauce
• 4 tbsp fresh basil
• 1 pkg linquini pasta
• 1/4 cup chopped parsley
• 1 1/2 cups diced Mozzarella
• 1/3 cup grated Parmesan
• 1 tsp Italian seasoning
• Hot chili pepper flakes
• 1 cup frozen peas, cooked

Details

Servings 4

Preparation

Step 1

Cook bacon in large saucepan over medium-high heat until crisp. Drain, reserving 3 tbsp drippings, set bacon aside. Return reserved drippings to pan. Add onion and garlic and saute over medium-high heat until softened.

Add and break up tomatoes with their juice, soy sauce, Italian seasoning and basil. Bring to boil, reduce heat and simmer 10 minutes, uncovered.

Meanwhile, cook linguini, drain and place in large bowl. Stir parsley into sauce and add to linquini. Toss well to coat.

Sprinkle with Mozzarella, cooked bacon, Parmesan and hot pepper flakes.