Onions and meaty portobellos simmer in a garlicky tomato sauce for a filling pasta dinner. Crispy bacon adds smoky flavor and crunch. For a meatless dish, omit the bacon and sauté the onion, mushrooms, and garlic in 1 tablespoon olive oil.
4 center-cut bacon slices
1 medium onion, halved lengthwise and thinly sliced crosswise
1 (14.5-ounce) can diced tomatoes with roasted garlic, undrained
1 1/2 tablespoons chopped fresh oregano
1 tablespoon balsamic vinegar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (9-ounce) package fresh fettuccine
1/4 cup grated fresh Parmesan cheese
How to Make It
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon, and set aside.
Add onion to drippings in pan; sauté 3 minutes. Add mushrooms and garlic; sauté 4 minutes. Add tomatoes and next 4 ingredients; bring to a boil, reduce heat, and simmer 5 minutes.
While vegetable mixture simmers, cook fettuccine according to package directions, omitting salt and fat. Drain and add fettuccine to vegetable mixture; toss well. Sprinkle pasta and vegetables with crumbled bacon and Parmesan cheese.