Amatriciana

For a quick and flavorful classic, saute bacon or pancetta and add onions, garlic and red pepper flakes. Cook with canned plum tomatoes for a mere 10 minutes, stir in fresh parsley or basil and toss with cooked spaghetti or linguine. Pass the Parmesan and enjoy!

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4 slices bacon, diced

1/2 cup chopped onion

1 teaspoon minced garlic

1/4 teaspoon crushed red pepper flakes

2 (14.5 ounce) cans stewed tomatoes

1 pound linguine pasta, uncooked

1 tablespoon chopped fresh basil

2 tablespoons grated Parmesan cheese

Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes.Drain all but 2 tablespoons of drippings from the pan.

Add onions, and cook over medium heat about 3 minutes.Stir in garlic and red pepper flakes; cook 30 seconds.Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.

Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.

Stir basil into the sauce, and then toss with cooked pasta.Serve with grated Parmesan cheese.

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