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Ingredientes
- 6 x Bacon slices, minced
- 6 lrg Garlic cloves, finely minced
- 1/2 c. Dry red wine
- 1 can Diced tomatoes in juice, (28-oz)
- 1 Tbsp. Tomato paste
- 1Â 1/2 tsp Dry oregano
- 1/4 tsp Dry crushed red pepper
- 4 Tbsp. Minced fresh Italian parsley
- 1 lb Penne
- 1/2 c. Crumbled blue cheese, feta cheese or possibly coarsely grated Parmesan cheese, up to 3/4
Direcciones
- Saute/fry bacon in heavy large saucepan over medium heat till crisp. Spoon off all but 4 Tbsp. drippings from pan. Add in garlic to pan and stir 30 seconds. Add in wine and scrape up any browned bits. Add in tomatoes with juices, tomato paste, oregano and crushed red pepper. Simmer till sauce thickens slightly, stirring occasionally, about 10 min. Fold in 2 Tbsp. parsley.
- Meanwhile, cook pasta in large pot of boiling salted water till just tender but still hard to bite. Drain, reserving 1/2 c. cooking water.
- Return pasta to pot. Add in sauce. Toss over medium heat till sauce coats pasta, adding reserved cooking water by tablespoonfuls if mix is dry.
- Fold in cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 2 Tbsp. parsley.
- Makes 4 to 6 servings.
